Ingredients:2 Cups of Vegetable Stock1 Fennel Bulb, cut 2 Zucchini, cut into rounds1 Cup of Broccoli Florets 9 Almonds, sprouted 2 Tbsp. of Ghee or Coconut Oil2 Tbsp. of Alchemy Korma Powder2 Tbsp. Leeks, finely chopped3 Dates, chopped1 Can of Coconut Milk2 Tbsp. Cilantro, chopped3 Tbsp. Plain Yogurt Salt & Pepper, to taste
1. Using a coffee or spice grinder, grind the almonds into a meal. Be careful not to grind too much or you will have butter.
2. Heat ghee or coconut oil over low heat. Add the korma powder and cook, stirring until fragrant, about 3 minutes. Add the ground almonds & leek. Cook 3-4 more minutes. Pour in the stock, chopped dates and coconut milk, stir. Add the vegetables and simmer 8-10 minutes.
3. Stir in yogurt, salt and pepper. Garnish with cilantro and serve immediately.
*You can add chicken or tofu for more protein.
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