By Dr. Anju Sodhi (BAMS, ND)
Place onion, ginger, garlic and the tomato (cut into pieces) in a food processor or blender. Blend on high speed until the ingredients make a paste, about 1 minute.
Open the can of coconut milk and remove about 6 tablespoons of coconut cream from the top of the can and place the cream in a separate bowl.
Pour the rest of the coconut milk into a bowl and mix with a whisk to combine the liquids and solids. Set aside.
Heat a large 4-quart saucepan on medium-high heat. Place the ghee or avocado oil and let heat for 1 minute. Add the cumin seeds, cooking them until they pop, about 2 minutes. Add in the garlic, onion, ginger, and tomato paste and cook for about 1 minute.
Mix in the CoCurcumin™, coriander, and fennel and mix into the mixture. Add Wright Salt™.
Add the summer squash, sweet potato, and carrots. Stir vegetables for about 2-3 minutes. Add in the coconut milk liquids that are in the medium bowl. Simmer uncovered on low heat for 10-12 minutes, or until vegetables are tender.
Once the sweet potatoes are fork tender, add in the okra and cook for another 5 minutes. Incorporate more Wright Salt™ to taste.
Serve over rice with cilantro on top
Whip the yogurt with a whisk for 30 seconds.
Add the yogurt over the top of the onions, garlic, and chili. Let cook for 10 seconds and immediately remove from heat. If left on the heat too long, yogurt will separate.
½ cup diced onion
2 inches of ginger
3 cloves garlic
1 large tomato
1 13.5oz can of coconut milk (not shaken)
2 tablespoons ghee or avocado oil
½ teaspoon chili powder
½ teaspoon cumin seeds
1 tablespoon CoCurcumin™ Powder
½ teaspoon coriander, ground
½ teaspoon fennel, ground
cup summer squash
2/3 cup diced sweet potato
½ cup carrots, diced
½ cup okra, cut into coins
6 oz tofu
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