Ingredients:
- 1 cauliflower washed and cut into flowerets
- 2 large carrots peeled and cut into thick slices
- 1 onion diced
- 1 small green pepper diced
- 2 garlic cloves finely chopped
- 1 thumb-sized piece of ginger finely chopped
- 1 small tin of coconut cream
- 2 t Madras curry
- 1 t tandoori masala
- 1 t garam masala
- 1 t turmeric
- 1/2 t ground coriander
- salt to taste
- coconut oil for frying
- fresh coriander for serving
Method:
Lightly fry the onion, garlic and spices together until the onion is soft.
Add the green pepper and ginger, and cook a few minutes longer.
Add florets and carrots and cook for a further 5 minutes.
Lastly, add the coconut cream and leave to simmer for about 30 minutes.
When vegetables are tender, turn into a serving dish.
Top with fresh coriander and serve with naan bread or rice.
For a more colourful variant, add a cup of fresh garden peas!
