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Serves 6-8

Ingredients:

¼ cup coconut oil

1 tablespoon scraped, finely chopped fresh ginger root

1 teaspoon, finely chopped garlic

1 onion, chopped or sliced 

1 teaspoon black mustard seeds

2 teaspoons salt

2 teaspoon ground cumin

½ teaspoon coriander

½ teaspoon cardamom

1 teaspoon turmeric  

¼ t. cayenne

2 Tbs. tomato paste

½ cup coconut milk

½ Long Island Cheese Pumpkin or substitute other squash, cut in bite-size pieces

3 plantains, ends removed, peeled and cut lengthwise and then into 1” pieces

4 potatoes, cut into chunks

1 can diced fire-roasted tomatoes with chili (Trader Joe’s)

1 can Garbanzo beans

1 cup water

2 teaspoon Garam Masala (available in Indian markets and some supermarkets)

2 tablespoons chopped parsley or fresh cilantro for garnish

Instructions:

1. Stir in the ginger, and garlic, and cook for a few minutes. Lower the heat and stir constantly, frying the onions, until they are soft and caramelized. 
2. Add the plantains, salt, cumin, coriander, cardamom, turmeric, cayenne pepper, and tomato paste, cook for another 5 minutes. 
3. Add the Garbanzo beans, black mustard seeds, water, and canned tomatoes, and let cook down for another 5 minutes. 
4. Add the potatoes and pumpkin, coconut milk, and Garam Masala and mix well. Cover the wok, and let it cook for another 10 minutes, stirring occasionally. 
5. Adjust seasonings to taste, 
6. Garnish with fresh cilantro or parsley

Serve with Saffron Rice. I also made a Saag Tofu Paneer to go along with it!