Ingredients:
½ an onion
½ inch fresh ginger
1 medium sweet potato
½ an aubergine
½ head cauliflower
½ cup of peas
2 tbsp curry powder
½ tsp cumin
½ tsp turmeric
¼ tsp cayenne pepper
pinch of cinnamon
1 can coconut milk
1 block extra firm tofu
½ cup chopped tomatoes
½ cup veg stock cube water
¼ cup water
2 cups Quinoa
½ tsp salt
To serve:
Quinoa
Cashew nuts
Coriander
Preparation:
Start by adding a little bit of water to your pot on the hob, chopping and adding onions, sweet potato and ginger until the sweet potato is soft enough to stick with a fork.
Boil the quinoa and salt together in a separate pot, drain and set aside.
Chop the cauliflower and aubergine, and add them to the sweet potato pot, along with the peas. Let them cook for 10 minutes. Stir in the spices until all the veggies are coated.
Next, add the coconut milk, stock water, chickpeas and tomatoes. Let the pot simmer for 20 minutes until all the veggies are soft, and your significant other / housemate / best friend walks in to find out what the delicious smells emanating from the kitchen are!
Serve and enjoy. Don’t forget the cashews and coriander on the top! 😉
