| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 1 |
|
Onion – peeled and sliced |
| 4 |
oz |
Courgettes; (100g) |
| 2 |
ts |
Schwartz Garam Masala |
| 1/4 |
ts |
Schwartz Turmeric |
| 1 1/2 |
ts |
Tomato puree |
| 7 |
fl |
Water; (200ml) |
| 1 1/2 |
oz |
Creamed coconut – crumbled; (40g) |
| 1/4 |
ts |
Schwartz Garlic Granules |
| 12 |
oz |
Firm potatoes – cooked and diced; (350g) |
| 12 |
oz |
Cauliflower florets – cooked; (350g) |
|
|
Salt and Schwartz Coarse Ground Black |
|
|
; Pepper – to taste |
INSTRUCTIONS
Heat the oil and fry the onion and courgettes until softened. Add the Garam
Masala, Turmeric, tomato puree, water, creamed coconut and Garlic Granules.
Bring to the boil, stirring, until the coconut has melted. Gently stir in
the potatoes and cauliflower and heat through gently. Season with salt and
Black Pepper.
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