Spiced Vegetables With Coconut

27 July 2017

Serves 4

2 tbs oil

1 onion, sliced

100g (4oz) courgettes, sliced

2 tsp Schwartz Garam Masala

¼ tsp Schwartz Turmeric

1 tsp tomato pureé

200 millilitre (7fl oz) water

40g (1 ½ oz) creamed coconut

¼ tsp Schwartz Garlic Granules

350g (12oz) potatoes, cooked and diced

350g (12oz) cauliflower florets, cooked

Salt and Schwartz Coarse Ground Black Pepper – to taste

Heat the oil and fry the onion and courgettes until softened. Add the Garam Masala, Turmeric, tomato purée, 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.