Pea, Cauliflower and Spinach Curry

Ingredients

• 150 g eye beans
• 150 g peas
• 400 g waxy potatoes
• Salt
• 100 g spinach leaves
• 1 Cauliflower
• 0.5 lemon (juice)
• 3 tbsp Coconut oil
• 100 ml Vegetable broth
• 5 dried chili peppers
• 8 cardamom pods (without shells)
• 2.5 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 0.5 cinnamon stick
• 1 tsp dark mustard seeds
• 1 tsp fenugreek
• 1 clove
• 1 tbsp turmeric powder
• 1 tsp ginger powder
• 10 dried curry leaves

Instructions

1. 1.

   Soak the eye beans overnight in plenty of water. The next day cook them in fresh water for about 45 minutes.

2. 2.

   Grind all spices for the blend in a mortar or an old coffee grinder into a fine powder. Transfer the curry spice mix to a screw-top jar.

3. 3.

   Thaw the peas. Peel and dice the potatoes. Boil in salted water for about 10 minutes, then drain. Wash the spinach leaves. Break the cauliflower into small florets and boil with lemon juice for about 10 minutes, then drain well.

4. 4.

   Heat coconut oil in a large non-stick pan. Add cauliflower and peas, sprinkle with 1.5 tbsp of curry spice mix. Toss to coat, add spinach and pour in broth. Stir until spinach wilts and the vegetables simmer until liquid evaporates. Add potato cubes and drained beans, toss through. Season with salt and more spices if needed, then serve in bowls.