Prepare vegetables: Clean the cauliflower and divide it into small florets. Peel the cauliflower stem and chop it into small cubes. Peel and chop the potatoes into small cubes. Finely chop the onions.1 cauliflower + 1.5 lbs potatoes/ 700 g + 1 onion
Saute vegetables: Melt the coconut oil in a large pan. Add the onions and cook on medium-low heat for about 3 minutes or until slightly softer but not dark. Add the cauliflower and potatoes and stir for another 3 minutes.1 tablespoon coconut oil
Add spices: In the meantime, grate the ginger and the garlic. Add the spices, garlic, and ginger to the pan and stir well for another minute.1 thumb-sized piece of ginger + 2 garlic cloves + 2 teaspoons curry powder + 1 teaspoon turmeric + 1 teaspoon ground cumin + 2 teaspoon sweet paprika powder + ¼ teaspoon pure ground chili
Add the chopped tomatoes, coconut milk, and water. Stir well. Cover and simmer for about 20 minutes or until the potatoes and cauliflower are tender.1 can chopped tomatoes + 1 can coconut milk + ½ cup water/ 125 ml
Add the peas during the last 5 minutes of the cooking time. Add some lemon juice and salt to taste.5.5 oz frozen peas/ 150 g + 2 teaspoon fresh lemon juice + fine sea salt
Sprinkle with chopped herbs and serve as suggested above.cilantro or parsley to sprinkle on top