Step 1

Heat oil in a skillet over medium heat. Add the onion and garlic and cook until translucent. Fold in the ginger.

Step 2

Add peppers, cauliflower, sweet potato and a dash of black pepper and cook for 3 minutes.

Step 3

Add the rest of the ingredients till peas and mix well. It will take a few minutes for the nut butter to incorporate. Partially cover and cook for 15 minutes. (You can also add a cup of cooked chickpeas or lentils at this time or fold in some kale now or spinach with the peas).

Step 4

Taste and adjust salt, sweet and heat. Add a dash of lemon and cayenne if needed. You can also fold in a bit of garam masala or curry powder.

Step 5

Add in the peas. Simmer for another few minutes if needed or until the vegetables are cooked to preference. Adjust consistency if needed with more water or non dairy milk.

Step 6

Serve over rice or grains or with toasted pita bread/flatbread. Add some more water during simmering to serve as soup. Can be served hot or cold. I usually garnish with basil or cilantro, pepper flakes and peanuts.