Spiced vegetables with coconut
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 1 | Onion - peeled and sliced | |
| 4 | ounces | Courgettes; (100g) |
| 2 | teaspoons | Schwartz Garam Masala |
| ¼ | teaspoon | Schwartz Turmeric |
| 1½ | teaspoon | Tomato puree |
| 7 | fluid ounce | Water; (200ml) |
| 1½ | ounce | Creamed coconut - crumbled; (40g) |
| ¼ | teaspoon | Schwartz Garlic Granules |
| 12 | ounces | Firm potatoes - cooked and diced; (350g) |
| 12 | ounces | Cauliflower florets - cooked; (350g) |
| Salt and Schwartz Coarse Ground Black | ||
| ; Pepper - to taste | ||
Directions
Heat the oil and fry the onion and courgettes until softened. Add the Garam Masala, Turmeric, tomato puree, water, creamed coconut and Garlic Granules.
Bring to the boil, stirring, until the coconut has melted. Gently stir in the potatoes and cauliflower and heat through gently. Season with salt and Black Pepper.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.