When I need some healthy, comfort food I always make these dishes. They are perfect in the colder fall months. Serves 6.


Veggie Curry:
2 Tbsp avocado oil
1 brown onion, diced
1 Tbsp fresh ginger, minced
1 tsp cumin
1 Tbsp coriander
¾ tsp turmeric
½ tsp cobanero chili
1 Tbsp tomato paste
1 cup light coconut milk
2 cup veggie broth
1 tsp JF Spicy Salt
¼ tsp fresh cracked black pepper
1 tsp cinnamon
1 head of cauliflower, chopped
2 small heads of broccoli, chopped
1 sweet potato, cubed
1 cup peas
2 small tomatoes, cored and seeded
1 lime, juiced
1 lime, zested
2 big handfuls of spinach

Daal Makhani:
2 Tbsp avocado oil
1 medium yellow onion, diced
3 cloves of garlic, minced
1 Tbsp fresh ginger, grated
½ tsp cumin
½ tsp coriander
1½ tsp garam masala
1 tsp cobanero chili
1 can (14.5oz) diced fire roasted tomatoes
½ tsp JF Spicy Salt
1 cup black lentils, rinsed
5 cups water
1 bay leaf
¼ cup half and half (sub coconut milk)

1 cup 2% Greek yogurt (sub plain coconut yogurt)
1 large clove of garlic, finely minced
½ English cucumber, deseeded and finely chopped
JF Spicy Salt, to taste
Olive oil


Veggie Curry
In a large pot, head the avocado oil on medium heat. Add the brown onion and ginger and sauté. Add the cumin, coriander, turmeric, cobanero chili, tomato paste, coconut milk, and broth. Season with JF Spicy Salt, fresh cracked black pepper and cinnamon. Bring this to a boil. Add the cauliflower, broccoli, sweet potato, peas, and tomatoes. Cook this on medium low covered until the veggies cook through. Once the veggies are cooked through turn the heat off. Add the juice and zest of 1 lime. Then add the spinach and let it wilt down.

Daal Makhani
In a large pot, heat the avocado oil on medium heat. Add the diced yellow onion, minced garlic, and fresh ginger. Sauté on medium heat. Add the cumin, coriander, and garam masala. Mix together. Now add the can of fire roasted tomatoes and season with JF Spicy Salt. Add the lentils and 5 cups of water. Season with a bay leaf. Bring this to a boil and then let it simmer for 30 minutes covered. After 30 minutes, carefully using an immersion blender lightly blend. Do not blend too much as you want some lentils to remain whole. Add the half and half and mix well. Season with extra JF Spicy Salt. Serve with a lime wedge, fresh cilantro, and chopped white onion.

To make the simple Raita, combine yogurt, garlic, English cucumber, JF Spicy Salt, and a drizzle of olive oil in a bowl. Mix well and enjoy a dollop on top of the curry.