Measurements

• 1 can Coconut Milk
• 2 tbsp Curry Powder
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 Tomatoes
• 2 Carrots
• 2 Potatoes
• 1 cup Broccoli florets
• 1 cup Peas
• 2 cups Spinach
• 1/4 cup Cashews
• 3 Cardamom pods
• 1 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 1/2 tsp Turmeric
• 1/2 tsp Chili Powder
• Salt to taste
• 2 tbsp Oil
• 1 tbsp Lime Juice
• Fresh Cilantro for garnish

Preparation Method

• Heat oil in a large pot over medium heat.
• Add cumin seeds and cardamom pods, sauté until fragrant.
• Add onions, garlic, and ginger, cook until onions are translucent.
• Stir in curry powder, coriander powder, turmeric, and chili powder.
• Add tomatoes, cook until they soften.
• Add carrots, potatoes, and coconut milk, bring to a simmer.
• Cover and cook for 10 minutes until vegetables are tender.
• Add broccoli, peas, and cashews, cook for another 5 minutes.
• Stir in spinach, cook until wilted.
• Season with salt and lime juice.
• Garnish with fresh cilantro before serving.

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