This dish is perfect mid-week, and can be made as mild or as spicy as you like!
Serves 4

-1 tbsp coconut oil

-1 tsp yellow mustard seeds

-2 brown onions, diced finely

-1 tbsp garam masala

-1 tsp fenugreek leaves

-1 tsp cumin powder

-1 tsp chilli flakes (or more to taste)

-1 tbsp ground turmeric

-3 minced garlic cloves

-2 cups water

-1 can of crushed tomatoes

-2 tbsp coconut cream

-2 zucchinis, diced

-1 cup sweet potato, cubed

-2 cups broccoli florets

-1 cup diced eggplant

-Coriander to serve


-Heat oil in a large non-stick pot, then add mustard seeds and heat until they pop

-Stir in onion and cook for 5 minutes or until soft

-Add spices and garlic and a tsp of water, stirring to combine until it becomes a ‘paste’

-Add water, tomatoes, coconut cream and vegetables

-Bring to the boil and simmer for about 20 minutes

-Garnish with coriander and serve with a big green salad


Recipe exclusive for CrossFit Ringwood Thanks to
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