Vegetable stew

Directions

1. In a frying pan on a medium high heat, add the ghee/coconut oil followed by onions, tomatoes and sauté them for 2 minutes.
2. Add Picosa's Ghee Roast Spice Paste, Picosa's Coconut-Coriander Spice Paste and to the pan and allow it to form a saucy consistency.
3. Add the diced potatoes, aubergines, broad beans and peas to the pan and mix well.
4. Add 200 ml of water and salt if necessary and bring it up to a boil.
5. Serve hot with freshly chopped coriander leaves and stalks.