Measurements

• 1 tablespoon oil
• 1 large onion
• chopped
• 3 cloves garlic
• minced
• 1 tablespoon ginger
• grated
• 2 large tomatoes
• chopped
• 2 carrots
• sliced
• 2 medium potatoes
• diced
• 1 cup peas
• 1 bell pepper
• chopped
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 2 cups spinach
• 1 cup green beans
• chopped
• 1 can chickpeas
• drained and rinsed
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• Salt to taste
• Pepper to taste
• 1/4 cup cashews
• 2 cardamom pods
• 2 bay leaves
• Fresh cilantro for garnish.

Preparation Method

• Heat oil in a large pot over medium heat.
• Add onions and sauté until translucent.
• Add garlic and ginger, and sauté for another minute until fragrant.
• Stir in tomatoes and cook until they start to break down.
• Add carrots, potatoes, peas, bell pepper, cauliflower, broccoli, spinach, and green beans.
• Stir well.
• Add chickpeas, coconut milk, curry powder, turmeric, cumin, coriander, garam masala, chili powder, salt, and pepper.
• Mix everything together.
• Add cashews, cardamom pods, and bay leaves.
• Cover and simmer for 20-25 minutes, or until vegetables are tender.
• Remove cardamom pods and bay leaves.
• Adjust seasoning if necessary.
• Garnish with fresh cilantro before serving.

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