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Alexis Gauthier's Vegan Take On khoresh gheymeh the Middle East
Ingredients
  • 100ml olive oil
  • 2 large onions, peeled and very finely chopped
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • 2 x 400ml tins coconut milk
  • 200ml vegetable stock
  • 1 large potato (300g), peeled and diced
  • 175g swede, peeled and diced
  • 1 x 400g tin cooked chickpeas in water
  • 50g sultanas
  • 1 big pinch saffron threads
  • Salt and black pepper
  • 1 good beef tomato (400g)
  • 50g toasted almond flakes
  • 100g desiccated coconut
  • 1 big handful fresh coriander, roughly chopped
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