Spicy vegetables with coconut recipe

Ingredients

• 2 tbsp sunflower oil
• 1 white onion
• peeled and cut into wedges
• 3 garlic cloves
• peeled and chopped
• 2 red serrano chillies
• seeded and chopped
• 1 small piece ginger
• peeled and grated
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 sweet potato
• peeled and diced
• 1 small head cauliflower
• divided into florets
• 2 carrots
• peeled and sliced
• 1 red pepper
• seeded and chopped
• 4 tomatoes
• peeled if preferred
• seeded and chopped
• 2 tbsp ground blanched almonds
• 150 ml (5.3fl oz) vegetable stock
• 240 ml (8.4fl oz) coconut milk
• 1 stack wheat wraps

Instructions

1. Preheat the cooker on high or low while preparing the ingredients.
2. For cooking times for each option, see step 4
3. Heat the oil in a frying pan and saute the onion, garlic, chiles and ginger for 2 minutes.
4. Add the spices and continue to saute for another 3 minutes.
5. Add all the prepared vegetables, then blend the ground almonds with the stock and coconut milk and bring almost to boiling point, stirring throughout.
6. Spoon or pour into the cooking pot and add a little seasoning.
7. Stir, cover and cook on high for 3 to 5 hours, or on low for 5 to 8 hours.
8. Adjust seasoning and serve with the wheat wraps.