Gently fry the onion in a large pan after 5 minutes.
Add the garlic and continue to cook for another 2 minutes.
Add the turmeric, paprika, ginger and chilli and cook for another 2 minutes.
Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil and simmer for 20 minutes stirring occasionally.
Finally add the peas and most of the coriander retaining a little for garnish.
Adjust the seasoning and serve with a spoonful of natural yogurt and coriander to garnish.