Friday, December 8, 2006


This was our main meal yesterday - with huge leftovers, I might add.


2 Tbsp oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 Tbsp curry powder (use your own mix, if you have it, or a good commercial brand)
1-1/2 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1 small fresh red chilli, finely chopped (or more if you like it HOT)
1 Tbsp finely chopped fresh ginger
1 Tbsp wholemeal plain flour
2 cups water
1 large vegetable stock cube, crumbled
1 medium carrots, chopped small (carrot cooks in its own good time, so keep it small)
1 medium potato, chopped
1/2 small cauliflower, chopped
250 g green beans, chopped
1 medium apple, peeled, chopped
425 g chickpeas, drained (I use two cups my own pre-cooked chickpeas)
200g carton plain soygurt *
2 Tbsp chopped fresh coriander leaves (cilantro)** - or more to taste
1/4 cup chopped roasted cashew nuts

Heat oil in large pan, add onion, stir over medium heat for about two minutes or until onion is translucent. Add garlic, curry powder, other spices, chilli and ginger, and stir over medium heat for 1 minute. Stir in flour, stir over high heat for 1 minute.

Remove from heat and gradually stir in the combined water and stock cube, stir over high heat until mixture boils and thickens slightly from the flour.

Now add the carrots, potatoes, cauliflower and green beans, cover, simmer for about 10 minutes or until vegetables are tender.

Add apple, chickpeas, soygurt* and coriander/cilantro leaves, stir over medium heat until heated through.

Sprinkle with nuts before serving and add another sprig or two of the coriander leaves/cilantro if you like.

SERVES 4 generously.

*NOTE 1: I cannot readily buy plain soygurt, so I often make do with a substitute such as thinned-out vegan sour cream OR I zap soft silken tofu in the blender with a squeeze of lemon and use that. Works just fine :)

**NOTE 2: For those who cannot abide cilantro (coriander leaves) - and it seems to be a genetic thingie - you could leave them out or add a little chopped basil or parsley for flavour and color.

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