Curry Powder:

1 Tablespoon Turmeric
1/2 teaspoon Black and White Peppercorns
1 1/2 teaspoons Cumin
1 Tablespoon Coriander
1/2 teaspoon Ginger (ground)
1/8-1/2 Teaspoon Chili Flakes (+/- Depending on your preference)

Other Ingredients:
2 Sweet Onions
1 Head of Broccoli
2 Green Zucchini 
Swiss chard
Kale
1 Heirloom Tomato (low-acid)
3 Red Potatoes
3 Carrots
3 Celery Sticks
8 oz of Baby Bella Mushrooms
1-2 Tablespoons of Extra Virgin Olive Oil

Directions:
Chop/Dice sweet onion and sauté in olive oil on low heat in a large pot or pan with depth. Stir for 3 minutes. In a small frying pan, combine all the curry powder ingredients. Heat curry powder on low for 1-2 minutes and mix well. Heating enhances the aroma and flavor of the curry powder. Once cooled transfer curry powder to a food processor to grind the peppercorns. Set aside. Wash and chop/dice all vegetables and prepare to add them to the pot with the onions. Add 1 cup of hot water to the pot along with the chopped potatoes. Add curry powder and stir continuously. Increase the heat to medium and cook until potatoes soften. Add chopped broccoli (and stems) and zucchini to the pot and continue to stir for 3-5 minutes. Covering the pot will make the veggies cook faster. Add all remaining vegetables except for the Swiss chard and kale (these cook faster than the other veggies). Add more hot water to the pot so the vegetables are almost covered.  Continue to stir and cook until vegetables soften. Lastly, add Swiss chard and kale to the pot and cook for 1-3 minutes or until desired consistency is achieved.  Add salt, pepper, or other seasonings if desired. Serving suggestion: serve with forbidden rice (black rice). Enjoy!