Chick pea and Cauli Satay

Suitable for gluten free, vegetarian, and vegan diets.*

Makes 4033 g.

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

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


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.