Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan or wok and saute the onion, mustard seeds, ginger and garlic for 30 seconds. reduce heat and add chilli, turmeric, ground coriander, curry powder and leaves. saute for 1-2 minutes. add vegetables, toasted cashews and mix well. add coconut milk and stock, simmer covered until vegetables are just tender, about 30 minutes. (extra water may be required to cover vegetables). season prior to serving. garnish with fresh coriander and basil sprigs and extra toasted cashews. serve with steamed rice and pappadums.

Target recipe: in a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. microwave covered at high for 7 to 8 minutes or until vegetable are almost tender. add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. microwave covered at high for 16 to 18 minutes or until zucchini is tender. let stand, covered for 5 minutes. season to taste with salt, pepper and pinch of sugar. ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.