Measurements

• 1 can Coconut Milk
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 Tomatoes
• 2 Carrots
• 2 Potatoes
• 1 cup Broccoli
• 1 block Tofu
• 2 tbsp Oil
• 2 tbsp Curry Powder
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 3 Cardamom pods
• 2 Bay Leaves
• Salt to taste
• Pepper to taste
• 1/4 cup Cashews
• Fresh Cilantro (for garnish)

Preparation Method

• Heat oil in a large pan over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add curry powder, turmeric, cumin, coriander, cardamom, and bay leaves.
• Cook spices for 2 minutes.
• Add tomatoes, cook until soft.
• Stir in carrots, potatoes, and broccoli.
• Pour in coconut milk, bring to a simmer.
• Add tofu, salt, and pepper.
• Cover and cook until vegetables are tender.
• Stir in cashews, cook for 2 more minutes.
• Remove from heat, garnish with cilantro.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.