Broccoli and Potato Curry

1. Peel ginger, garlic, and onion and cut into small pieces. Peel carrots, remove ends and cut into thin slices. Peel and wash the potatoes and cut them into small cubes. Wash the bell pepper, remove the stalk and core and cut into thin strips. Wash the broccoli and cut into florets.

2. Put ginger, garlic and onion in a pan and fry with little olive oil and curry for 3 minutes.

3. Add potatoes and carrots and fry for 2 minutes. Deglaze with 150 ml water and add vegetable broth and coconut milk and simmer covered for 15 mins on a low to medium heat.

4. Meanwhile, heat a pan on a medium to high heat and roast the cashews for 2-3 minutes. Wash the coriander, shake dry and chop finely. Halve the lime and squeeze out the juice.

5. Add broccoli and bell peppers to the curry and fry for 10 minutes. Season the curry with lime juice, maple syrup, salt and chili. Put in a bowl and top with roasted cashews and coriander.

Bon appetit!