BROCCOLI SPINACH COCONUT CURRY

Ingredients:

2 cups of coconut milk (fresh is ideal but otherwise organic cans will work well)

4 cups of spinach

2 cups of diced broccoli

2 tsp. of salt (salt to taste)

1 tsp. black pepper

3/4 tsp. of ginger powder

1 tsp. cumin seeds

2 tbs of ghee

Preparation:

In a large saucepan add the ghee and spices. Allow the cumin seeds to begin popping. Heat should be medium to high.

Next, pour in the coconut milk and stir thoroughly.

Then, add the spinach and cover for 5 minutes.

Next, place the mixture in a food processor for 1 minute. This is so the mixture can be thoroughly transformed into a sauce, similar to a saag paneer. Return the mixture to the pan with the heat on medium.

Add the broccoli and cook for 10 minutes.

Finally, turn off the burner and let the pan sit for 5 minutes.

Serve and enjoy!

Note: can be served with an appropriate grain such as barley or basmati, even quinoa.