| 2 Tblesp oil I med onion chopped 1 clove garlic 1 Tblesp Curry powder 1 teasp cumin powder 1/4 teasp ground cardamom 1/4 teasp ground nutmeg pinch ground allspice 1 small fresh chilli finely chopped 1 tblesp finely chopped fresh ginger 1 tblesp wholemeal plain flour |
2 cups water 1 Large veg stock cube crumbled 2 medium carrots chopped 2 med potatoes chopped 1/2 small cauliflower chopped 250g green beans chopped 1 med apple peeled & chopped 425 can chick peas 200 g plain yoghurt 1 tblesp fresh coriander ¼ cup roasted cashew nuts |
Heat oil in large saucepan, add onion, stir over med heat for about 2 mins (or microwave on high for about 3 mins) or until onion is soft.
Add garlic, curry powder, spices, chilli and ginger, stir over med heat for 1 min (or microwave on high for 1 min). Stir in flour, stir over high heat for 1 min (or microwave 1 min)
Remove from the heat, gradually stir in combined water and stock cube, stir over high heat (or microwave on high) until mixture thickens slightly. Add carrots, potatoes, cauliflower and beans, cover simmer for about 10 mins (or microwave on high for about 8 mins) or until vegetables are tender.
Add apple, chickpeas, yoghurt and coriander, stir over med heat until heated through. Sprinkle with nuts before serving.