If you guys want a super tasty, satisfying meal that has all the flavor, nutrients, creaminess, crunch and makes you happy from the inside out, then you need to try this. It's a blend of several healing spices and whole-food ingredients that will surely leave you feeling nourished while the creamy sauce and crunchy nuts will make you feel happy from head to toe! It's simply delicious and super delightful. 


For the Wok:

2 Tbsp coconut oil
1 Tbsp mustard seeds
3/4 c yellow onion, chopped
2 medium red peppers
1 1/2 c broccoli 
3 carrots, chopped
15 oz can chickpeas, drained

For the sauce:

4 cloves garlic, minced
1/4 c fresh ginger, minced (equivalent to 4 Tbsp)
1/2 c natural unsweetened peanut butter 
2 tsp turmeric powder
1 Tbsp cumin powder
1 Tbsp curry powder
2 tsp garam masala
2 Tbsp Panca pepper paste
1 1/2 c water
14oz can coconut milk
3 Tbsp brown sugar
squeeze of two limes
1 tsp sea salt

Add ons:

1-2 cups brown or black rice


In a wok or stir fry pan, warm the coconut oil on medium heat. Add the mustard seeds until they start popping (1-2 minutes). Add the onions, peppers, and carrots, sauté until the onions are translucent. Add the broccoli and sauté for 2-3 minutes or to your desired texture (we prefer to cook them lightly so they are still slightly crunchy and not too soft). Add the chickpeas, stirring them into the veggies. Turn down the heat to low just to keep the mixture warm. 

In a blender, add all of your sauce ingredients and blend until creamy and the garlic and ginger are completely pureed. 

If you'd like rice or noodles with this meal, make them according to package instructions (we've tried it once with rice and once with udon noodles and both were great!). Fill your plate with rice or noodles, add the veggies on top then pour your desired amount of delicious sauce on top. Sprinkle some cilantro and peanuts on top. Personally, I love tons of cilantro while my husband prefers lots of peanuts. Enjoy for one meal and save the rest for lunch the next day!




Leave a comment