Rate this recipe!
| Servings |
|
Ingredients
- 1 inch piece of fresh ginger root
- 2 cloves garlic - peeled
- 1 (15 oz) can diced tomatoes
- 1/2 tsp cayenne pepper
- 2 tbsp olive or coconut oil
- 1 medium onion - peeled and chopped
- 1 yellow bell pepper - diced
- 8 oz sweet potatoes - peeled and cubed
- 2 medium carrots - sliced
- 1 1/2 tsp garam masala
- 1/2 tsp chili powder
- 3 cups cauliflower florets
- 1/2 cup coconut milk
- 1/2 cup water
- pepper to taste
Ingredients
|
Rate this recipe!
|
Instructions
- Place ginger, garlic, tomatoes, and cayenne into a high-powered blender and secure lid. Blend for 10-15 seconds, then set aside.
- Heat oil in a saucepan over medium heat. Add onion and bell pepper and sauté until softened. Stir in potatoes, carrots, cauliflower florets, garam masala, chili powder, and blended ingredients. Cover and cook over medium-low heat for about 10 minutes. Remove from heat and stir in coconut milk. Season with black pepper.
I’m making this tonight and had a question: When do you add the cauliflower? I added them a little bit later then the potatoes and carrots. It looks good – it seemed to work. Hopefully, this is right!
This recipe doesn’t say when to add
In the mixture that was blended and set aside. Can I assume that is the liquid the potatoes simmer in? Or is it added in with the coconut milk.
It actually says to add the blended ingredients with the potatoes and cauliflower. Not sure if they updated the recipe or I just caught it. I am planning to make this during this week!
I have similar questions about this recipe. I went ahead add added the sauce before I placed the lid on top otherwise all the veggies would burn instead of steam w/ the sauce. I also think a better way to blend the garam masala and chili powder would be to add it to the sauce as well. It was hard to mix it evenly when it was stuck on just a few of the veggies. Very tasty and really enjoyed the flavors incorporated in this dish.