Cauliflower and Peas Curry

Serves: 6 | Prep Time: 10 minutes | Cooking Time: 30 Minutes

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Ingredients

• 1 tbs coconut oil

• 1 medium onion chopped

• 8 cloves of garlic minced/chopped

• 1/4 cup water

• 1 tsp coriander powder

• 1/4 tsp ginger powder

• 1 tsp cumin powder

• 1/2 tsp paprika

• 1 tsp tsp salt

• 2 tbs tomato paste

• 1 can (13.5 fl. oz) full fat coconut milk

Vegetables

• 1 cauliflower

• 1 cup frozen peas

• 1 cup potatoes

• Vegetables can either be raw, chopped, roasted or steamed, see directions.

Directions

1. Heat oil and sauté onions, when cooked, add garlic.

2. Add the water and spice powders and mix. Then add the rest of the ingredients. Cover and bring to a boil and cook until the vegetables are fully cooked.

3. A note on vegetables: In the video, I used roasted vegetables I had in the fridge. You can also use steamed veggies or raw. If using raw, make sure to chop the vegetables finely and use vegetables that can cook the same about of time. This recipe goes well with broccoli, carrots, bell peppers, or mushrooms.

What I love about it

• It’s great for meal prepping. When I have the oven on, I roast extra veggies so I can make dishes quick during the weekdays.

• Make with raw, baked, frozen, or steamed vegetables.

• This curry base is forgiving and goes well with most vegetables.