Ingredients you’ll need:

• 2 Tbsp avocado oil

• 2 Tbsp ghee

• 5 whole carrots, peeled and large diced (about 3/4" pieces) or 1/2" slices

• 5 stalks of celery, diced large (3/4" pieces)

• 1 large onion, diced

• 1 Tbsp ginger, grated or minced

• 6 cloves of garlic, minced

• 4 tsp garam masala

• 2 tsp turmeric

• 1 Tbsp cumin

• 1 tsp Kashmiri chili powder (or 3/4 t smoked paprika, 1/4 t cayenne chili powder)

• 1 tsp coriander

• 1 tsp salt

• 8 oz of mushrooms, sliced

• 1 (28oz) can of crushed tomatoes

• 1/4 c water

• 1 c plain Greek yogurt

• 1 c heavy cream

• Chopped fresh cilantro

Kitchen “stuff” you’ll need:

Stock pot, Cutting board, Large knife, Large non-stick skillet (6qt) or dutch oven,

Prep.

Chop veggies, mince garlic, grate ginger and slice mushrooms. Get out spices and prepare for quick measuring and use.

Create.

Heat avocado oil in a large nonstick skillet over medium high heat. Add onions and saute until slightly softened, about 1-2 minutes. Melt the ghee in the same pan, and add garlic and ginger and saute for about 1 minute. Add mushrooms and spices (garam masala, turmeric, cumin, chili powder, coriander) and saute for another 2 minutes.

Add crushed tomatoes, salt, and water and bring to a boil. Reduce heat to medium low and simmer for about 15 minutes, stirring occasionally. Gently whisk in the heavy cream and yogurt and continue to simmer for about 8 minutes, stirring occasionally. Sauce should thicken up.

Finish.

Garnish with fresh cilantro and serve with cauliflower rice, roasted veggies or steamed

white rice.

“Easy, delicious, packed with flavor - what’s not to like?”