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Spiced vegetable stew with cashews


  • Put the celery, zucchini, carrot, capsicum and sweet potato in a large dish with ½ cup stock. Cover with plastic wrap and cook on high in the microwave for 2 mins. 
  • Then add the tomatoes with the chickpeas, sambel, ground cumin, 2 tbsp chopped mint and a generous amount of seasonings. Re-cover with the plastic and cook in the microwave on high for 15 mins, stirring every 5 mins and adding more stock as needed.
  • Add the cashews, mix well and taste for seasoning. Then cover and set aside for about 3 mins. 
  • Serve with a good dollop of yoghurt and a sprinkling of mint on top.


  • 2 celery stalks, thickly sliced
  • 1 large zucchini, thickly sliced & then halved
  • 1 medium carrot, cut into chunks
  • 1 green capsicum, cored & cut into chunks
  • 1 sweet potato, cut into chunks
  • 1 cup vegetable stock
  • 1 can diced tomatoes, drained a little
  • 1 can chickpeas, rinsed & drained
  • 1 heaped tbsp sambel oelek (or any other chilli paste)
  • 1 heaped tbsp ground cumin
  • 3 heaped tbsp chopped fresh mint
  • sea salt & freshly ground pepper
  • a handful of raw cashews, toasted (optional)
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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