How to make
Cut the onions into crescents and crush the garlic. Cut all the other vegetables into oblong pieces. Remove the tomato cores and seeds and use only the hard part.
Heat 2/5 cup (100 ml) of oil in a large pan and fry the grated ginger for a few seconds. Add garlic and onions and stir until lightly braised.
Add the carrots and stir until slightly tender. Add the peppers, cashews, tomatoes and stir gently. Close and sauté for 3 minutes. Add the starch, soya sauce and chili.
Optionally, season with black pepper. Stir vigorously and as soon as it thickens slightly, take it off from the heat.
