1 head cauliflower, cut into pieces

1/2 purple cabbage, chopped 

1 purple onion, diced

5 cloves garlic, diced

1 can garbanzo greens

1 can coconut cream 

2 handfuls of fresh spinach 

1 small bag (@ 1 lb) of fingerling, red, purple, yellow potatoes, cut into half or quarters 

2-4 tsp garam masala curry

2-4 tsp sweet curry (or whatever curry you like)

1 tsp salt

1 tsp turmeric 

1 tsp black pepper (enhances the antioxidants power of the turmeric)

2-4 tbsp avocado oil 

Heat oven to 425 

Mix cauliflower, potatoes with 2 tbsp of olive oil, a pinch of salt, & sprinkle with a pinch of curry. Add to sheet pan and bake until tender (@ 25-30 minutes)

Use a second sheet pan for the cabbage, drizzle a little avocado oil, salt, and curry. Bake until edges start to turn crispy (@15- 20 minutes) 

Use large skillet, heat to low, add remaining oil to pan. Once hot, add diced onions, stirring until edges turn slightly brown (@5 minutes)

Add chopped garlic. Stir. 

Add garbanzo beans and remaining sources, stir until well coated. Add can of coconut cream and spinach. Mix. Add roasted vegetables. Mix. 

enjoy!