Serves 6

Spice mixture

1 tsp. chili flakes
2 Tbs. coriander
8 cardamom pods
2 Tbsp. brown mustard seeds
1/2 tsp. black peppercorns
2 Tbs. turmeric

Toast spices in a pan, then grind with a mortar and pestle. Set aside.

Vegetables

2 Tbs. olive oil
1 onion, peeled and diced
2 Tbs. spice mixture (as shown above)
Approx. 5 c. chopped in-season vegetables (i.e. sweet potato, potato, zucchini, eggplant, cauliflower, green beans, kale, pumpkin)
2 c. coconut milk
6-8 c. vegetable stock
Salt and pepper to taste

Heat olive oil in a large pot and add onions, spice mixture and vegetables. Sauté about 10 minutes or until vegetables are tender, but don't overcook. Add coconut milk, stock, salt and pepper and simmer 5-10 minutes.

Source: Reisha Fryzer of Farm Box LA