This spice blend forms the base for a delicious, sweet ‘n sour, super nutritious 100% vegan curry! Traditionally prepared with sweet pumpkin and Madras cucumbers, you can, however use veggies of your choice including moringa, potatoes etc. 
 
RECIPE: (serves 4)
3 tablespoon Shashi's Veggie curry spice blend
250gm red pumpkin (diced into cubes)
250gm  chopped mix veggies of your choice (moringa, cucumbers, eggplant, carrots, beans etc)
150gm grated coconut
2 teaspoon jaggery (adjust at the end according to taste)
1 teaspoon coconut oil
2 sprigs curry leaves (optional)
 
DIRECTIONS:
1) Wash veggies and place in a heavy bottomed pot with 500-750ml of water. Let it simmer and cook.
2) While the veggies are cooking, heat a teaspoon of coconut oil and add curry leaves (if using) and fry till crisp. Add grated coconut and toast on low heat until lightly browned. Let it cool.
3) Blend Shashi's spice blend with browned coconut curry leave mix to make a smooth paste. Add a little water if required.
4) If the veggies are almost cooked and soft, add the blended paste along with jaggery and salt to the pot.
5) Cover and cook until all the veggies are soft. Adjust salt and jaggery.
 
Serve hot over steamed rice and enjoy a delicious, vegan meal!