2 tablespoons of Organic Red Palm Oil
1 tablespoon of Raz-el-Hanout (herb mixture)
1 large sweet potato, peeled and diced
500 grams of Brussels sprouts, cauliflower or fennel

300 ml of vegetable stock
100 g hazelnuts

Roast the hazelnuts in a dry frying pan till they are golden-brown. Use your sprouts, steam them first. Heat the red palm oil in your wok, fry the herbs, add the vegetables and stir-fry.

Add the vegetable stock and let the vegetables sit a while longer. Turn over a few times until they are done. Sprinkle hazelnuts and turn over. Delicious with rice, quinoa and pasta.