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Ingredients
1 large (200g) red onion, diced
2 cloves garlic, crushed
1 small (100g) red or green capsicum, seeded and diced into 2cm pieces
2 cups (500ml) vegetable stock
2 tsp ground coriander
2 tsp ground cumin
2 medium hot chillies
1 tsp paprika
1 cup (200g) adzuki beans, soaked and boiled
1 cup (200g) chickpeas, soaked and boiled
400g diced tomatoes
200g button mushrooms
1 tbsp olive oil
1/4 cup (30g) cashews, boiled and pureed
1 lime or lemon, juiced
4 sprigs coriander, chopped
1/2 avocado, chopped
100ml plain yoghurt
Method
2 gluten free tortilla, cut into wedgesSweat onions, garlic, capsicum in a little stock for 3-4 minutes. Add spices, beans, chickpeas, tomatoes and remaining stock and simmer for 30 minutes. Saute the mushrooms in the olive oil and add to the stew together with the cashew puree. Simmer for 5 minutes and season with lime and coriander.
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