Based on Schwartz Recipe - tbh I change this whenever we have it depending on what I want/have got etc and I never measure out for it. Its a good base recipe though.
1 Onion
1tbs Thai 7 Spice
350g cauliflower florets
1 Courgette, sliced
1 Red Pepper, sliced
450ml (3/4 pint) vegetable stock
75g creamed coconut (or tin of coconut milk and less stock)
2tbs tomato puree
coriander (I usually don't bother)
-Heat oil in frying pan and fry the onion for 3-4 minutes. Add the Thai 7 Spice and fry for further minute.
- Add the cauliflower and fry for 3-4 minutes
- Add the courgette and pepper and fry for further 2 minutes.
-Stir in the stock, coconut and tomato puree and bring to the boil
-Cover and simmer for 10-15 minutes until the cauliflower is tender.
- Stir through the coriander before serving (if using)
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