Bombay Vegetable Sauce Recipe | Dr. McDougall

Ingredients

• 1 Tsp Coriander seeds
• 1/2 Tsp Cumin seeds
• 1/2 Tsp Fennel seeds
• 1/2 Tsp Fenugreek seeds
• 6 Whole Green Cardamoms
• 1/2 Tsp Turmeric
• 1/2 Tsp Freshly ground pepper
• 3 Tbsp Vegetable broth
• 1 Large Onion, sliced in half through the stem end, then cut into thin crescents
• 3 Cloves Garlic, minced
• 1/2 Cinnamon stick
• 1 Red bell pepper, chopped
• 1 Yellow bell pepper, chopped
• 1 Jalapeno, seeded, finely chopped
• 3 Large Portobello mushrooms, cut in half, then thickly sliced
• 28 Ounce Can Tomatoes, diced and drained (reserve the juice)
• 15 Ounce Can Garbanzo beans, drained and rinsed
• 4 Cups Fresh baby spinach leaves
• 2 Tbsp Mango chutney
• 1/3 Cup Fresh cilantro, chopped