Step 1

Heat the coconut oil in a dutch oven or large skillet pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add fresh grated ginger and garlic and cook an additional 1 minute, taking care not to burn the garlic.

Step 2

Add the jalapeño, curry powder, paprika, chili powder, salt and turmeric. Stir and cook for 2-3 minutes until spices are fragrant. By now, your whole house should be smelling like an Indian restaurant…

Step 3

Add the potatoes, carrots, cashews, tomato sauce and 1 cup water. Increase heat to medium-high, and cook another 15 minutes until potatoes are tender. Continue to stir frequently, so not to burn the mixture.

Step 4

Add the peas, garbanzo beans,  cauliflower, green beans, and coconut milk. Reduce heat to low, cover, and simmer for an additional 20-25 minutes or until vegetables are tender. Coconut milk will curdle, so make sure your heat is turned down to a low setting.

Step 5

Stir in cilantro and serve over rice with naan, if desired!