serves 2
Ingredients
- 1 large cauliflower, roughly chopped
- 2 white potatoes, roughly chopped
- 2 brown onion, cut
- 2 garlic cloves, minced
- 2 tbsp cold pressed coconut oil
- 500 ml tomato passata
- 400 ml coconut milk
- 500 ml water
- 1 cm ginger, minced
- ½ tsp caraway seeds
- 2 tsp garam masala powder
- 2 tsp sweet paprika powder
- 2 tsp turmeric powder
- 1 tsp salt (sea/Himalayan/rock)
- ground black pepper or white pepper, to taste
- 1 cup brown rice, cooked, to serve
- 1 tbsp coriander leaves, chopped, to serve
Melt oil in a large frying pan and add caraway seeds, garam masala, sweet paprika, and turmeric powder. Cook and stir on medium heat until the fragrance is released, then add the onion, ginger, and garlic. Cook until onion is slightly soft. Add potatoes, cauliflower, tomato passata and water then let simmer, stirring occasionally, for 20 minutes or until they are softened. Add coconut milk and season with salt and pepper. Cook for a further 5 minutes. Serve it into large bowls with or without rice. Garnish with coriander leaves.
If you’re not vegan/vegetarian you can serve it with an egg, fish or meat.
Enjoy!