Vegetable curry with cashew nuts

Ingredients for 4 servings:

• 750 g mixed vegetables (e.g. carrots, leeks, zucchini, savoy cabbage, beans, mushrooms, broccoli)
• 2 m.-sized onion(s)
• 2 garlic cloves
• 2 chili peppers
• 250g basmati
• 50 g cashew nuts
• 6 tbsp oil (rapeseed oil)
• 2 tsp curry powder
• ½ tsp cinnamon
• 2 tbsp soy sauce
• 200 ml coconut milk
• 2 tsp vegetable broth, instant
• salt and pepper
• 1 tsp sugar
• coriander

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and wash the vegetables and cut into bite-sized pieces. Peel and roughly dice the onions and garlic cloves. Halve the chili peppers, remove the seeds and cut into small pieces. Prepare the rice according to the package instructions. Toast the cashew nuts in a pan, then let them cool. Heat 6 tablespoons of rapeseed oil in a wok. Fry the onions and garlic until the onions are lightly browned. Add the curry powder, cinnamon and the vegetables and fry briefly over high heat. Reduce the heat and add the soy sauce and coconut milk. Season well with vegetable stock, pepper and salt, sugar and coriander. Simmer for about 15 minutes, adding a little more water if necessary. Serve the vegetable curry with rice and sprinkled with the nuts.