Chickpea and Cashew Korma

Serves 4

2tbsp vegetable oil

1 red onion, finely chopped

3 cloves of garlic, crushed

1tsp turmeric

1tsp paprika

1tsp grated ginger

½ tsp mild chilli powder

1 sweet potato, peeled and cut into 2cm cubes

1 small cauliflower, cut into florets

1 red pepper, cut into pieces

1 yellow pepper, cut into pieces

1 can of chickpeas, drained

100g roasted cashew nuts (unsalted)

1½ vegetarian stock cubes, diluted in 1 litre boiling water

100ml coconut milk

150g frozen peas

30g fresh coriander

salt and pepper

1tsp cornflour (to thicken sauce if preferred)

200ml low fat natural yoghurt (or vegan yoghurt)

Gently heat the oil in a large pan and fry the onion. After five minutes, add the garlic and continue to cook for another two minutes. Add the tumeric, paprika, ginger and chilli and cook for another two minutes. Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil.

Reduce the heat and simmer for 20 minutes, stirring occasionally. For a thicker sauce, add 1tsp of cornflour with a little water to make a paste. Add this to the Korma, gently stir in and cook for five minutes.

Add the 150g frozen peas and most of the coriander, saving a little for garnish, and cook for five minutes.

Add seasoning to taste and serve with rice and a spoonful of natural yoghurt and coriander to garnish.