Stir in the ground turmeric, ground coriander, smoked paprika and red chile flakes. Toast the spices 30–45 seconds until aromatic, stirring to coat the onion mixture.

Add the sliced carrots, red bell pepper and halved baby potatoes to the pan. Toss to coat with the spiced onion mixture and cook 3–4 minutes to begin softening vegetables.

Pour in the vegetable stock and bring the mixture to a gentle simmer. Cover and simmer 12–15 minutes, until the potatoes and carrots are fork-tender but not falling apart.

Stir in the cooked chickpeas and coconut milk. Return to a gentle simmer.

Season with tamari (or soy sauce), maple syrup, fresh lime juice, sea salt and black pepper. Taste and adjust seasoning — add more salt, lime or heat as needed. Simmer uncovered 4–6 minutes to meld flavors and slightly thicken the broth.

If you prefer a thicker body, mash about 1/3 of the chickpeas and a few potato pieces against the side of the pan and stir to incorporate. Alternatively, pulse 1/2 cup of the stew in a blender and return to the pot for added creaminess.

For the VE-DU-YA Herb-Citrus Salsa & Finish

While the base simmers, combine the chopped cilantro, mint, sliced scallions, lime zest and juice, toasted sesame oil and optional chopped fresh chili in a small bowl. Stir to combine.

Taste the salsa and season lightly with a pinch of salt. Stir in the crushed nuts if using for texture.

When the stew is ready, remove from heat and stir in half of the herb-citrus salsa to brighten the base. Reserve the remainder to garnish each serving so herbs stay fresh.

Lay a bed of cooked rice or quinoa in shallow bowls. Spoon generous portions of the VE-DU-YA coconut-ginger stew over the grains.

Top each bowl with microgreens or baby spinach, the reserved herb-citrus salsa, and a sprinkle of crushed nuts. Finish with an extra squeeze of lime if desired.