• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 2 tablespoons coconut oil
• 1 large onion, diced
• 5 cloves garlic, minced
• 2 inch piece of fresh ginger, grated
• 2 inch piece of fresh turmeric, grated
• 2 green chile peppers, diced (remove the seeds if you don't want it very spicy)
• 1 tablespoon garam masala
• 3/4 teaspoon ground cumin
• 1/2 teaspoon each of ground coriander, turmeric and cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon sea salt
• 1 14 ounce can of full-fat coconut milk
• 1 14 ounce can of diced tomatoes
• 1/2 cup vegetable stock
• 2 small sweet potatoes, peeled and sliced thinly
• 1 bunch broccolini, thick pieces sliced in half
• 10-15 asparagus spears, sliced in half or thirds
• 1/2 cup frozen peas
• 1 15 ounce can chickpeas
• 2 teaspoons coconut sugar
• 1/2 of a lime, juiced
• 1/2 cup cilantro, chopped
• 1 mango, diced

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