1 tbs oil
1 onion, sliced
1 tbs Schwartz Thai 7 Spice
350g (12oz) cauliflower florets
1 courgette, sliced
450 millilitre (¾ pint) vegetable stock
75g (3oz) creamed coconut
2 tbs tomato purée
2 tsp Schwartz Coriander Leaf
- Heat the oil in a large frying pan and fry the onion for 3-4 minute. Add the Thai 7 Spice and fry for a further minute.
- Add the cauliflower and fry for 3-4 minutes. Add the courgette and pepper and fry for a further 2 minutes. Stir in the stock, coconut and tomato purée and bring to the boil.
- Cover and simmer for 10-15 minutes, until the cauliflower is tender. Stir through the Coriander Leaf.
Best enjoyed with some delicious coconut rice.