Dairy Free

Gluten & Grain Free

Egg Free

Serves: 6

Prep time: 20 mins

Cooking time: 10 mins stove

              THEN: 8 hours slow cooker 


  • 2 large onions
  • 4 cloves garlic
  • 90g almond meal
  • 2 tsp ground coriander
  • 2 tsp ground tumeric
  • 1 tsp ground cumin
  • 1 tsp pink rock salt
  • 1/4 cup olive oil
  • 1 cup natural coconut yoghurt
  • 300mls water
  • 2 vegetable stock cubes
  • 1 small cauliflower (about 600g cut into big florets
  • 800g potatoes, peeled and quartered
  • Juice of 1 lime, or 5 finger limes
  • 1/2 cup mango chutney
  • Yoghurt and coriander to garnish


  • In a food processor, add onions, garlic, almond meal, coriander, tumeric, cumin, salt and half the oil and blend until it forms a paste.
  • Heat a heavy based pan to medium high and add the remaining oil.
  • Once hot, add the spice paste, mix and cook for 4-5 minutes while stirring.
  • Add the yoghurt, water and stock cubes and cook for 3 minutes.
  • Stir in the lime (juice or finger lime pearls) cauliflower and potato and stir to coat. Pour into the slow cooker dish, and cook on Low for 7 hours.
  • Stir in the mango chutney and cook another 1 hour.
  • Serve hot, with chicken, or on its own with a dollop of coconut yoghurt, and a sprinkle of freshly chopped coriander.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Enjoy this blog? Please spread the word :)