1. Heat ghee/oil in an 8 quart saucepan over medium high heat. Add garlic, carrot, celery, ginger and onion and cook until soft and golden, about 15 minutes. 2. Add tomato, bay leaves, coriander, cinnamon, cumin, garam masala, cayenne and turmeric and cook until fragrant, about 2 minutes. 3. Add chickpeas, pumpkin and stock and bring to a boil. Reduce heat to medium, add potato and cauliflower, cover and cook until vegetables are tender, about 1 hour. 4. Remove bay leaves. Stir in yogurt/cream, juice and season with salt and pepper (temper the yogurt wth a bit of the hot sauce so it does not curdle when you add it). Serve garnished with chopped cilantro and cashews. ---------------------------------------------------------------------------
Nutrition
Ingredients
