You are bound to enjoy this healthy dish inspired by flavourful, Indian vegetarian curries.
Ingredients (Serves 6)
500g cauliflower
400ml (1 tin) coconut milk
2 large carrots
4 large tomatoes, finely chopped
1 large onion, finely chopped
2 teaspoons ginger-garlic paste
3 tablespoons oil
½ teaspoon mustard seeds
1 teaspoon cumin seeds
1 small sprig curry leaves
1 tablespoon Royco mchuzi mix
2 teaspoons garam masala
1 teaspoon ground coriander
½ teaspoon turmeric
2 small chicken stock cubes
½ teaspoon salt
Method
1. Break the cauliflower into medium-sized florets and put them in a pan of hot (not boiling) water for 5 minutes. Drain, rinse under running water and set aside. Dice the carrots into medium-size cubes and crumble up the stock cubes. Dissolve the Royco in three tablespoons of water and set aside.
2. Heat the oil in a medium-size saucepan over medium heat and fry the mustard and cumin seeds until they begin to pop. Add the curry leaves and continue frying for a few minutes. Add the onions and fry until golden brown. Add the ginger garlic paste and cook stirring for about ½ a minute.
3. Add the tomatoes and salt. Cook stirring occasionally until the tomatoes are cooked, adding a little water, when necessary to prevent burning.
4. Add the garam masala, coriander, turmeric, chicken stock cubes and Royco. Cook stirring for a couple of minutes.
5. Add the cauliflower and carrots and cook stirring for a few minutes. Pour in half of the coconut milk and give everything a good stir. Cover the pan and cook stirring occasionally until the vegetables are partially cooked. Pour in the rest of the coconut milk, reduce the heat to low and simmer until the vegetables are cooked but still a bit crunchy, do not allow them to become soft and mushy.
6. Taste for salt and add a pinch more, if necessary. Serve piping hot with white rice and chapati or with your favourite staples and enjoy!