Ingredients

• Ingredients 2 tbsp coconut oil (or cooking oil of your choice) 4 black peppercorns 1 dried red chilli, deseeded and finely chopped ½ tsp chilli powder 2 cinnamon sticks 6 green cardamom pods 1 clove 1 tsp turmeric 1½ tbsp coriander seeds, lightly toasted in a pan and then crushed 2 tbsp chopped fresh coriander (cilantro) leaves, plus extra to garnish 1½ tsp garam masala 1 garlic clove, puréed 1½ large onions, puréed 1cm/½in fresh root ginger, peeled and blended with the onion 1 small cauliflower, cut into small florets 250g/9oz/1 cup pumpkin, diced 100g/3½oz/1 cup green beans 200ml/7fl oz/scant 1 cup coconut milk 150g/5½oz/1 cup cashews, soaked for 2 hours 500ml/17fl oz/generous 2 cups water 40g/1½oz/¼ cup sultanas (golden raisins) Salt Cooked basmati rice to serve 1 lime, cut into wedges, to serve

Preparation

• Preparation Serves 4 Method Heat the coconut oil in a pan with the peppercorns, chilli and chilli powder, cinnamon, cardamom, clove, turmeric, coriander seeds and leaves, garam masala, garlic, onion and ginger and slowly cook on a low heat, mixing it around occasionally, while you prepare the vegetables. You want to cook it until there’s no longer the smell of raw onion, which should take about 10 minutes. Add the vegetables and continue to cook over a low heat. Meanwhile, in a blender, combine the coconut milk and cashews and add to the vegetable mix, along with the water and the sultanas. Leave to simmer for about 30 minutes, stirring occasionally to prevent it from catching. Season to taste, garnish with coriander leaves and serve with basmati rice and lime wedges for squeezing over. Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.