1 tblsp avocado oil
1 onion, finely chopped
2 cloves garlic, crushed
3 cm piece fresh ginger peeled, finely grated
1 long red chilli, finely chopped
2 tsps curry powder
¼ small cauliflower, cut into small florets
500 g sweet potato, peeled, cut into 1.5cm pieces
¼ Chinese cabbage finely shredded (350 g)
3 cups water
2 cups vegetable juice
400 g can organic chickpeas, drained
400 g can light organic coconut milk
1 tblsp fresh lime juice
½ cup fresh coriander, finely chopped, plus extra to serve
salt and pepper to taste
Heat oil in a stockpot. Add onion, garlic, ginger, red chilli and curry powder. Cook, stirring occasionally, for 3 to 4 minutes, or until onion is soft. Add cauliflower, sweet potato and cabbage. Stir to coat.
- Add water, vegetable juice and chickpeas. Bring to boil. Simmer, uncovered, for 30 minutes.
- Add coconut milk and lime juice. Stir until heated through. Do not boil. Stir in coriander. Season with salt and pepper.
- Serve with extra coriander.