Autumn vegetable curry | Practice Greenhealth

Ingredients

• 4 tablespoons coconut oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 teaspoons turmeric powder (1 tablespoon freshly grated)
• 1/2 teaspoon cayenne
• 2 small chunks of ginger, grated
• 10 cloves garlic, minced
• 2 fresh bay leaves
• 4 cups onion, medium dice
• Salt and pepper to taste
• 1/4 cup tomato paste
• 4 cups delicata squash, diced
• 4 cups cauliflower, roasted
• 4 cups sweet potato, roasted
• 4 cups kale (sliced) or baby spinach
• 2 cups chickpeas (if canned, save the juice for possible use in thickening)
• 8 cups broth (vegetable or chicken)
• 2 cups coconut milk
• Fresh cilantro leaves for garnish
• Cooked basmati rice for serving