Ingredients

The following ingredients have 4 Servings
  • 1-2 tablespoons olive oil ( or ghee)
  • 1 onion- diced
  • 1 tablespoon fresh ginger, grated or finely minced
  • 4-5 garlic cloves- grated or finely minced
  • 1-2 teaspoons turmeric powder (or 2-3 teaspoons fresh turmeric, finely grated – or a little of both, see notes)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¾ – 1 teaspoon salt
  • 4 cups water
  • 4 cups veggie broth or chicken stock
  • ¼  teaspoon cayenne, or more to taste
  •  Squeeze of lime juice or lemon juice ( to taste) or 1-2 teaspoons apple cider vinegar ( to taste)
  • ½ cup basmati rice (dry) or pasta, quinoa (or 1 1/2 cup cooked)
  • ½ cup little dry lentils (or 1 cup cooked)
  • 1 cup cooked garbanzo beans (or canned, drained)
  • 1 can diced fire-roasted tomatoes ( or use 1-2 cups fresh, diced tomatoes)
  • season with lime and salt to taste, a drizzle of olive oil and fresh cilantro leaves
  • 1- 2 cups cooked chickpeas (or chicken)
  • 4 ounces dry noodles ( rice noodles are good)
  • 1-2 cups chopped cauliflower ( optional)
  • 2 large handfuls chopped kale
  • squeeze of lime

Instruction

  • In a large heavy bottom pot or dutch oven,  saute onion in 1-2 T olive oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and fresh turmeric and saute  2-3 minutes until eh garlic is fragrant and golden.  Add the mustard seeds, cumin, coriander, and optional turmeric power and saute 1-2 more minutes.
  • Add water, stock and salt. Bring to a simmer. Add vinegar or citrus. (I like a squeeze of lime) Taste. Adjust salt, lime and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  • Remember uncooked pasta and beans will double or triple in size, so add moderately ( 4 ounces dry pasta)
  • Remember to think and be sensible about cooking times for each ingredient you add. (see notes in post )