Green vegetables with cashew nuts

Ingredients for 4 servings:

• 1 onion(s)
• 1 bell pepper(s), green
• 1 leek(s)
• 2 small zucchini
• 2 tbsp oil
• 2 tsp turmeric powder
• 2 tsp curry powder
• Salt and pepper, black, from the mill
• 400 ml coconut milk
• 1 garlic clove(s), if needed
• 150 g cashew nuts, salted

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan

Finely chop the onion, thinly slice the bell pepper, and thinly slice the leek and zucchini. Heat the oil in a pan and sauté the onion, bell pepper, and leek. Add the turmeric, curry, black pepper, and salt (use salted cashews sparingly) and stir through. Then add the zucchini slices (you can also cut them into small pieces if you like) and sauté everything with the lid on for 5 minutes over medium heat. Finally, stir in the coconut milk, add the garlic, and simmer for another 5 minutes. Garnish with the cashews. This goes wonderfully with white rice, but wild rice or brown rice also works well.