Ingredients

• Onions1 red onion diced
• Garlic10 cloves minced
• Ginger root1 inch piece of ginger minced
• Olive oil2 tsp
• Spices, cumin4 tsp
• Spices, cinnamon1½ tsp
• Peanut butter½ cup
• Spices, turmeric2 tsp
• Coconut milk30 oz
• Vegetable broth½ cup
• Carrots4 carrots
• Green summer squash (zucchini)3 zucchini
• Chickpeas45 oz
• Salt1 tsp
• Brown sugar3 tsp
• Cilantrochopped, optional
• Spices, coriander seeds4 tsp
• Spices, cardamom2 tsp
• Cashews1 tsp per serving
• Yellow bell pepper2 pieces, sliced

Steps

1. 1. Heat olive oil in a large pan over medium heat. Add onions, garlic and ginger and sauté until the onions are translucent.
2. 2. Add all of the spices and let them toast for 1 min, stirring constantly
3. 3. Add the coconut milk and peanut butter, stir to combine.
4. 4. Add rest of the ingredients (broth through sugar)
5. 5. Bring to a boil, cover and reduce to a low simmer for at least 30 minutes, but the dish can be simmered as long as 1-2 hours
6. 6. Top each serving with 1 tsp chopped roasted cashews and cilantro, if using.