Ingredients
- 2 garlic cloves
- 1 tbsp rapeseed oil
- 1 large onion, quartered and sliced
- thumb-sized piece ginger, chopped
- 1 cinnamon stick
- ½ tsp cumin seeds
- seeds from 8 cardamom pods
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 red chilli, halved, deseeded and sliced
- 1 large red pepper, deseeded and diced
- 50g freekeh
- 350ml vegetable stock (made with 2 tsp reduced-salt bouillon powder)
- 25g sultanas
- ½ pack coriander, chopped
- 40g cashew nuts
- 1 garlic clove
- 150ml pot bio-yogurt
- ¼ cucumber, grated
- 2 tbsp chopped mint
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