Ingredients

• 8 deglet nour dates, pits removed
• 2 C almonds
• 1 t baking soda
• 1/8 t salt
• 1 t vanilla
• 2 T coconut oil, melted
• 1 egg
• 1/4 C shredded coconut
• 1/4–1/2 C dark chocolate chips

Directions

1. Preheat the oven to 175 Celcius.
2. In a food processor, grind the dates, almonds, baking soda, salt, and vanilla into a fine mix.
3. Add the coconut oil and egg, and blend for a few more seconds until mixed.
4. Transfer the mix to a bowl, and stir in the shredded coconut and chocolate chips.
5. Shape the mix into roughly 12 cookies and place them on a baking sheet.
6. Bake until golden brown, roughly 15 minutes.

Notes

Makes roughly 12 cookies. C = cup, T = tablespoon, t = teaspoon.

Ingredients

• 1 C chickpeas, soaked overnight
• 1 T coconut oil
• 1/2 t cinnamon
• 1 T fennel seeds
• 1/8 C curry leaves
• 1/2 T asafetida
• 400 mL coconut cream
• 400 mL chopped tomato
• 1 golden kumara, chopped
• 1/2 T ground fennel seeds
• 3/4 T ground coriander seeds
• 3/4 T ground fenugreek
• 1/2 T turmeric
• 1/2 t chili powder
• 1/4 T garam masala
• 1 T channa masala
• 1 head broccoli, chopped
• 1 t tamarind concentrate
• 1 t salt or to taste
• chopped coriander for garnish

Directions

1. Boil the chickpeas until tender, reserve liquid, and set aside.
2. In a large saucepan, saute cinnamon, unground fennel seeds, curry leaves, and asafetida in coconut oil until fragrant.
3. Add coconut cream, chopped tomato, and sweet potato and bring to a boil.
4. Turn down the heat to a simmer and add the remaining spices.
5. Cook for until the potato is just short of tender (about 13 minutes).
6. Add the broccoli and tamarind and cook for another 5 minutes.
7. Add the cooked chickpeas and enough chickpea liquid to reach your desired consistency.
8. Garnish with coriander and serve.

Notes

Makes about 5 servings. C = cup, T = tablespoon, t = teaspoon.