Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

A delightful vegetarian dish, great texture and quite adequate as a full meal.

Serves: 4

Prep time: 15 mins

Cooking time: 20 mins

Ingredients

  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 onion, finely diced
  • 2 large tomatoes, finely diced
  • 1 head cauliflower, broken into bite size florets
  • 1 long green chilli, deseeded and finely diced
  • 1 large double handful spinach leaves
  • 2 stalks celery, finely sliced
  • 1 tbsp ginger, grated fresh or paste
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp tumeric powder
  • 2 tbsp fresh coriander, chopped
  • 2 cups unsweetened coconut milk (or other milk)
  • 1 tsp pink salt
  • 4 shakes black pepper

Method

  • In medium saucepan, heat coconut oil to medium heat.
  • Add cumin seeds and stir until they ‘pop’.
  • Add onions and ginger and cook 2 minutes, then add tomatoes and stir while cooking 3-5 minutes.
  • Add all other ingredients and mix well.
  • Simmer gently with lid on pot for 15 minutes, stirring often to prevent sticking to base.
  • Serve as a main dish, or as a side dish with fish or chicken of choice.

Notes


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