Measurements

• 2 medium Okinawan Sweet Potatoes
• 2 cups mixed Greens
• 1/2 cup Cashews, soaked
• 1/2 tsp Cardamom powder
• 2 medium Tomatoes
• 1 medium Onion
• 2 medium Carrots
• 1 medium Potato
• 2 Bay Leaves
• 3 cloves Garlic
• 1 inch Ginger
• 1 cup Tofu
• 2 tbsp Oil
• 1 cup Broccoli florets
• Salt to taste
• Pepper to taste

Preparation Method

• Heat oil in a large pan over medium heat.
• Add bay leaves, minced garlic, and minced ginger.
• Sauté for 2-3 minutes until fragrant.
• Add chopped onions and cook until translucent.
• Add chopped tomatoes and cook until they soften.
• Add cubed Okinawan sweet potatoes, regular potatoes, and sliced carrots.
• Stir well.
• Pour in enough water to cover the vegetables.
• Bring to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender.
• Add cubed tofu, broccoli florets, and mixed greens.
• Cook for another 5-7 minutes until the greens are wilted and the broccoli is tender.
• Stir in soaked cashews and cardamom powder.
• Season with salt and pepper to taste.
• Serve hot, garnished with additional cashews if desired.

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