Created by maria drum from the mana kitchen
Ingredients
1 brown onion
1 inch stick of Ginger
6 cloves of garlic
2 tsp Ground Cardamon
2 tsp Ground Cinnamon
2 tsp Turmeric
2 tsp Coriander
2 tsp Cumin
2 tsp Garam Masala
2 Carrots
1/4 Bunch of Celery
1/2 Cauliflower
1 Butternut Pumpkin
4 Kumara
400g Tinned Tomatoes
400g Coconut Cream
Method
Method
1. Finely chop the onion, carrot, celery, garlic & ginger and sauté in a deep heavy bottomed pot. Once the onion has softened add the spices and stir through to heat.
2. Roughly dice the pumpkin & kumara and prepare cauliflower into small florets, add them into the pot and stir through evenly.
3. Add the tin of tomatoes and enough water to cover the surface of the vegetables. Cook until the kumara and pumpkin are soft when pressed with a folk.
4. Add the coconut cream, drop to a low heat until and stir through evenly.
5. Serve with basmati rice and a garnish of fresh coriander on top.
