Ingredients (serves 6-8)
– 1 cauliflower head, cut into florets
– 1 onion, minced
– 3 garlic cloves, minced
– 1 small piece of ginger, peeled and grated
– 4 potatoes, peeled and diced
– 1 red (or other color) pepper, diced
– 2 cups fresh or frozen peas
– 3 Tablespoons organic coconut oil
– 1 Tablespoon curry
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1 teaspoon turmeric
– 1 teaspoon ginger
– 1 teaspoon paprika
– pink Himalayan (or sea) salts and freshly ground black pepper, to taste
– fresh parsley or fresh cilantro, to garnish
– lemon or lime wedges, to garnish
Heat the coconut oil and sauté the onions with the garlic and the ginger until the onions are translucent. Add in the peppers and potatoes and cook for a couple of minutes, stirring constantly, then add in the spices and cook for about a minute, until the spices have released their flavor. Add in the cauliflower and the peas, the coconut milk and just enough water to cover the veggies. Season with salt and pepper, give it a stir, cover and allow to simmer on low heat until veggies are fork tender, stirring every now and then. Serve with rice, naan bread and garnish with the parsley (or cilantro) and the lemon wedges. Enjoy!
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