SpiceTheWorld

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Ingredients

2 Tablespoon Vegetable Oil

1 Onion, finely chopped

3 Garlic Cloves, crushed

2 Teaspoon Turmeric

2 Teaspoon Paprika

1 Teaspoon Ginger, grated

2 Teaspoon Chilli Powder

1 Potato, cut into 3cm cubes

1 Cauliflower, cut into florets

1 Red Pepper, cut into pieces

1 Yellow Pepper, cut into pieces

400 Gram Chickpeas, drained

130 Gram Cashew Nuts

1 Litre Vegetable Stock

100 Millilitre Coconut Milk

200 Gram Frozen Peas

30 Gram Coriander

Salt, to taste

200 Millilitre Natural Vegan Yoghurt

Method

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.

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