Summary

Ingredients

• 2 tablespoon oil (peanut oil)
• 2 cloves garlic, crushed
• 0.25 teaspoon ¼ coriander, ground
• 2 teaspoons caraway seeds, ground
• 1 teaspoon turmeric
• 2 cm ginger root, fresh, finely chopped
• 2 potato (s)
• 2 eggplant (s), cut into 1 cm cubes
• 1 small cauliflower, cut into florets
• 100 g beans, reen, cut into 2 cm pieces
• 1 hot pepper, green, very finely chopped
• 175 ml coconut milk
• 450 g tomato (s), peeled and chopped
• salt
• Pepper from the grinder
• 100 g cashew nuts, roasted
• rice
• Yogurt, for serving
• Coriander greens, for garnish

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Instructions

1. Fry the garlic, spices and chopped ginger in hot oil for 3-4 minutes until everything is soft but not brown. Boil the potatoes for 5 minutes, cut into cubes. Add to the spices with vegetables and peppers. Fry for 7-10 minutes, stirring occasionally. Add coconut milk and tomatoes. Season to taste, simmer for 15-20 minutes. Add the cashew nuts to the vegetables, arrange on a plate in a bed of rice. Garnish with the coriander sprig and serve with yoghurt.