I just love summer time! There is such an array of veges available! So I’ve been making this dish a few times – you can use pretty much any veges. My favourite basics are onion, carrot, courgette, capsicum and eggplant. And the cheesy cashew cream really adds to it
If you don’t really like eggplant you might change your mind after you’ve tried this!
For 4 small or 2 large portions you’ll need:
2 garlic cloves
2 medium sized carrots
2 tablespoon cooking oil (I prefer coconut-oil)
1 cup passata
1 cup water
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 teaspoon chilli powder (optional)
3 teaspoon paprika
For the cashew cream
3/4 cup (110g) soaked and rinsed cashews
1/2 cup water
1/2 teaspoon nutmeg
2 teaspoon yeast
1 tablespoon lemon juice
Peel and chop the onion as well as garlic.
Cut the rest of the vegetables into bite size pieces.
Heat the olive oil in a large frying pan and cook the onion, carrots and capsicum for approx. 5 minutes.
Then add the eggplant, courgette, salt and pepper, frying it for another 5 minutes.
Stir in the garlic and sprinkle with chilli and paprika.
Give it another god stir before pouring in the passata and water.
Bring to boil one more time before dishing up.
The cashew cream is easily made by blending all ingredients in a blender or food processor until smooth and creamy.
I love it with a little quinoa and some black sesame seeds on top.