Suitable for gluten free, vegetarian and vegan diets.*
Makes 4033 g.
Ingredients
45 g
coconut oil
200 g
onions
diced
5 g
garlic
10 g
ginger root
250 g
pumpkins
500 g
cauliflower
150 g
green beans
750 g
chickpeas
750 ml
water
800 g
tomatoes
fresh
8 g
ground coriander
15 g
cumin
whole
5 g
tumeric
10 g
curry powder
40 g
brown sugar
15 g
cornstarch
200 g
tahini
25 g
coconut oil
250 ml
coconut cream
5 g
salt
pepper
Instructions
Boil chick peas in water till soft
Peel and cube pumpkin 25mm
Roast with Coconut oil till soft but not mushy. Cut n steam beans.
Floret cauli and steam just crunchy
Dice onion roughly and saute slowly
Add tomato to onion once onion clear.
Cook till tomato soft and juicy
In separate pan saute garlic and ginger
add cumin, corriander,curry,turmeric
in coconut oil. Add to onion brew.
Disolve sugar with half hot water
Add Tahini and stir till lump free
Mix cornstarch with some cold water
Add to tahini brew and mix
Add to onion and tomato brew
In Big wok add chickpeas, pumpkin, cauli and onion tomato brew and coconut cream
Heat gently half hour till bubbling
Regulate thickness by adding water
Should be casserole like
Do not add fresh coriander
Make onion / garlic free batch
Make tomato free batch
