Name: Navrattan Subzi
Ingredients: 50 g Raw unsalted cashews; 4 tb Sunflower or vegetable oil; 4 Green cardamom pods; bruised; 1 5 cm piece cinnamon stick; 2 md Onions; halved then finely; ; sliced; 2 ts Grated or pureed fresh ginger; 1 Green chilli; seeded and chopped; 1 ts Ground coriander; 1/2 ts Chilli powder; 1/2 ts Ground turmeric; 175 g Potatoes; peeled and cut into; ; 5cm cubes; 125 g Fresh green beans; cut into 5cm pieces; 75 g Carrots; cut into bite sized; ; chunks; 125 g Cubed aubergines; soaked in cold; ; salted water for; ; 15-20 minutes; 150 g Pumpkin or butternut squash; cut into 5cm pieces; 125 g Turnips; cut into 2.5cm; ; cubes; 125 g Cauliflower florets; divided into; ; bite-sized pieces; 125 g Button mushrooms; thickly sliced; 150 ml Single cream; 50 g Whole milk natural yoghurt; 1 tb Lemon juice

Throughout Scripture we see the Bible testifying of the generating power of God's Word. Beginning in Genesis 1 we read that God spoke this world into existence creating life out of darkness. In Ezekiel 37 we have the fabulous vision where the Prophet is called to preach to the dry bones and through the preaching of God's Word, God's Spirit would bring deadness to life. This is how God gives us spiritual life. This is how God takes spiritually dead corpses and regenerates them through the teaching of His Word. 1 Peter 1:23, 'For you have been born again not of seed which is perishable but imperishable, that is, through the living and enduring word of God' (cf. Jas. 1:18). In Romans 10 the familiar verse says 'faith comes from hearing, and hearing by the word of Christ' (Rom. 10:17). That is why Paul told the Corinthians, 'God was well-pleased through the foolishness of the message preached to save those who believe' (2 Cor. 1:21b; cf. 1 Cor. 1:17; 23; 9:16, 18; 15:11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		The, Spice, Trail	1	servings

INGREDIENTS

50	g	Raw unsalted cashews
4	tb	Sunflower or vegetable oil
4		Green cardamom pods; bruised
1		5 cm piece cinnamon stick
2	md	Onions; halved then finely
		; sliced
2	ts	Grated or pureed fresh ginger
1		Green chilli; seeded and chopped
1	ts	Ground coriander
1/2	ts	Chilli powder
1/2	ts	Ground turmeric
175	g	Potatoes; peeled and cut into
		; 5cm cubes
125	g	Fresh green beans; cut into 5cm pieces
75	g	Carrots; cut into bite sized
		; chunks
125	g	Cubed aubergines; soaked in cold
		; salted water for
		; 15-20 minutes
150	g	Pumpkin or butternut squash; cut into 5cm pieces
125	g	Turnips; cut into 2.5cm
		; cubes
125	g	Cauliflower florets; divided into
		; bite-sized pieces
125	g	Button mushrooms; thickly sliced
150	ml	Single cream
50	g	Whole milk natural yoghurt
1	tb	Lemon juice

INSTRUCTIONS

Soak the cashews in 175ml boiling water for 15 minutes and puree in a
blender. Set aside.
In a heavy saucepan, heat the oil over a low heat and sizzle the cardamom
and cinnamon for 30-40 seconds.
Add the onions, ginger and chillies. Increase the heat to medium and fry
the onions until they are soft and translucent (5-6 minutes). Add the
spices and stir, then add the potatoes, beans and carrots. Pour in 450ml
luke warm water and bring to the boil. Reduce the heat to medium, cover and
cook for 3-4 minutes.
Drain and rinse the aubergines and add to the pan along with the pumpkin,
turnips and salt. Cover and cook for 5 minutes. Add the cashew nut puree,
cream and yoghurt. Cook, uncovered for 4-5 minutes.
Stir in the lemon juice and remove from the heat. Serve with any bread or
as an accompaniment to meat, poultry or fish dishes.
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