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Ingredients
1 carrot, peeled and sliced thinly
1 can of chick peas
2 tbsp coconut oil
3 tsp fennel seeds
4 garlic cloves, crushed
1/2 tsp ground turmeric
1/2 tsp curry powder
1/4 cup tomato passata (strained tomatoes)
1/2 cup water
salt to taste
3 tbsp creamed coconut
Directions
Chop cauliflower into florets. Peel and thinly slice carrot. Drain chickpeas. Set aside the cauliflower, carrots, and chickpeas.
Heat the coconut oil in a large skillet over medium heat. Add fennel seeds and stir for for 1-2 minutes until aromatic.
Stir in the crushed garlic, ground turmeric, curry powder, tomato passata, and water. Bring just to a boil.
Stir in the cauliflower, carrots, and chick peas. Add salt to taste. Cover the skillet with lid and simmer over low heat for approximately 10 minutes, stirring every few minutes.
Final step is to stir in the creamed coconut. Continue to simmer for approximately 5 minutes or until coconut cream is incorporated and the cauliflower is tender. Check for salt and adjust accordingly.
Serve warm and enjoy!
Heat the coconut oil in a large skillet over medium heat. Add fennel seeds and stir for for 1-2 minutes until aromatic.
Stir in the crushed garlic, ground turmeric, curry powder, tomato passata, and water. Bring just to a boil.
Stir in the cauliflower, carrots, and chick peas. Add salt to taste. Cover the skillet with lid and simmer over low heat for approximately 10 minutes, stirring every few minutes.
Final step is to stir in the creamed coconut. Continue to simmer for approximately 5 minutes or until coconut cream is incorporated and the cauliflower is tender. Check for salt and adjust accordingly.
Serve warm and enjoy!