- 1 tablespoon ghee1 brown onion, coarsely chopped2 garlic cloves, crushed1 tablespoon finely grated ginger1 long green chilli1 teaspoon ground turmeric2 teaspoons fennel seeds4 desiree potatoes, cut into eighths200g cauliflower, cut into florets4 ripe tomatoes, coarsely chopped200ml coconut milk1 cup of water1 cup (150g) fresh peas or frozen peas1 teaspoon garam masala
- Heat ghee in a large saucepan over medium heat. Add onion, garlic, ginger and chilli. Cook, stirring, for 5 minutes or until onion softens. Add turmeric and fennel seeds. Cook, stirring, for 1 minute or until aromatic. Add potato, cauliflower and tomato, water and coconut milk, Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 60 minutes or until potato is tender and sauce thickens.
- Add peas and garam masala, and stir to combine. Cook for 2-3 minutes or until peas are tender. Season.
Brands and product used
- TCC - Coconut Milk