Delicious and nourishing vegetable dish for 4
2 tbsp vegetable oil
1 red onion, finely diced
3 garlic cloves, crushed
1 tsp turmeric
1 tsp paprika
1 tsp grated ginger
1/2 tsp chili powder
1 sweet potato, peeled and diced into small cubes
1 small cauliflower, finely diced
1 red pepper, finely diced
1 yellow pepper, finely diced
400 gr chickpeas, rinsed and drained
100 gr roasted cashews
1 1/2 vegetable stock cube, dissolved in 1 liter of boiling water
100 ml coconut milk
30 gr fresh cilantro
salt and pepper
1 tsp cornstarch to thicken the sauce (if desired)
200 ml natural yogurt (can be skipped)
1. Fry the onion for 5 minutes on a large pan over medium heat. Add the garlic and cook for 2 more minutes. Add the turmeric, paprika, ginger and chili powder and continue cooking for 2 minutes.
2. Add the sweet potato, cauliflower, peppers, chickpeas, cashews, vegetable stock and coconut milk and let it come to a simmer. Let it simmer for 20 minutes and stir every now and then. If you prefer a thicker sauce then mix the cornstarch with a little bit of water in a cup and stir well. Add this to the pan and continue cooking for 5 minutes.
3. Add the cilantro at the end and mix but set aside a little bit for garnishing. Season with salt and pepper and serve with yogurt and the rest of the cilantro.