INGREDIENTS
6
Beets, small medium
1 pinch
Cardamom and coriander, ground
1 15 ounce can
Chickpeas
1
Cilantro, Fresh
2 cloves
Garlic
1 tbsp
Ginger
2
Shallots, medium
1 14 ounce can
Coconut milk, light
1 1/2 tbsp
Green curry paste
2 cups
Vegetable broth
1/4 tsp
Cayenne pepper
1/4 tsp
Cinnamon, ground
7 tsp
Palm sugar
1/4 tsp
Sea salt
1 pinch
Sea salt + black pepper
2 tbsp
Tandoori masala spice blend
1/2 tsp
Turmeric, ground
1 tbsp
Coconut oil
1 tbsp
Coconut or grape seed oil
1/2 tsp
Cumin, ground