Nick says this dish warms the soul š and as the nights start to get colder in New Zealand it's a perfect, cozy and nutrient-rich dinner. Save this recipe for later! š
š½ Serves 4-5
š 1 hour
Ingredients
1 eggplant
2 medium capsicums ā red and yellow
1 medium zucchini/ 2 small courgettes
Ā½ red onion
Marinade:
1 tsp neutral veg oil
3 Tbsp maple syrup @ceresorganics (make sure to use the real maple syrup)
4 Tbsp soy sauce
1 cm grated ginger
2 diced/crushed cloves of garlic
1 cup vegetable stock
Ā½ tsp turmeric
Pinch of cracked pepper
1 cup cashews
Instructions
Prepare all the ingredients. Chop eggplant, capsicum, zucchini, and red onion into 1 cm cubes. Grate the ginger. Dice or crush the garlic and place all the vegetables in a large bowl/container.
In a small bowl, combine all the ingredients for the marinade. Pour the marinade on the vegetables and mix well.
Refrigerate to let the vegetables absorb the marinade for 1h.
Preheat the oven to 180āC.
Place the vegetables into an oven dish and roast for 30 min.
5 min before the roasting time is over, dry roast the cashews in a large pot.
Remove the vegetables from the oven and add them to the pot with roasted cashews, add vegetable stock mixed with turmeric and pepper. Mix well and simmer for 15 min.
Serve with rice and fresh coriander
Enjoy!
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