Ingredients1 celery stalk, chopped
1/2 sweet potato, cut into thin strips
8 brussel sprouts, thinly sliced
1/4 pumpkin, thinly sliced
1 zucchini, cut into thin strips
1/4 red/purple cabbage, thinly sliced
2 garlic cloves, crushed
1 onion, thinly sliced
1 inch ginger, diced
400 gram red kidney beans, cooked
1/4 cup cashew nut
bunch of coriander
InstructionsSaute garlic, onion, and ginger in wok with oil.
Add celery, sweet potato, brussels sprouts, pumpkin and zucchini. Stir until almost cooked.
Add cabbage, ensuring all ingredients are cooked.
Finish with cashews, coriander, and red kidney beans.
Mix through well and serve, with or without rice.
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