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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 24 potatoes charlotte, 1.4 kg
- 1 head cauliflower
- 2 11/16 cups chopped tomatoes tins of
- 1 11/16 cups coconut milk
- 3 cloves garlic peeled and crushed
- brown rice
Method
- Boil potatoes for 15 minutes until they are softening. After 15 minutes, drain the potatoes and set aside to one side to cool. Once the potatoes are cool, chop into quarters or sixths; they should be big bite-sized chunks.
- Slice the caluiflower into chunks and place it in a big saucepan with poatotes, tomatoes and cocunut milk and start to heat gently.
- Put garlic into a frying pan with the spices & some salt and pepper. Chop pepppers into tiny pieces, dscard seeds and put it into the frying pan. Cover everything in generous amount of olive oil and cook on a high heat for a few minutes until the mustard seeds start to pop. Pour everything into the potato and califlower pan.
- Put lid on pan and simmer for 45 minutes to an 1 hour, until poatoes are soft. Stir in spinach to wilt it. Serve on a bed of rice.
