Creamy Coconut Cauliflower and Potatoes
Use the same method to make coconut mushrooms, mixed vegetables, potato and pea, mixed beans or aubergines - but fry, bake or grill aubergines first to get the best flavour.
Preparation time: 15 minutes Quantity: Serves 4 Cooking time: 30 minutes
Ingredients
300g /10 oz new potatoes
1/2 cauliflower - florets
1 onion
2 cloves garlic - sliced
1 tablespoon ground almonds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoons vegetable oil
50g block coconut - grated
100 ml water
2 kaffir lime leaves
seasoning
Method
- Cook the potatoes, until just cooked and refresh
- Cook the cauliflower, until just cooked and refresh
- Blend the onion, garlic, almonds and spices together with enough water to make a paste
- Heat the oil in a pan
- Fry of the paste on a gentle heat with out burning
- Add the coconut, water and lime leaves
- Simmer for a minute
- Taste and season
- Stir in the cauliflower and potatoes
- Add more water if you want it more saucier!
- Warm through and serve