1 tbs coconut oil 1 small cauliflower and 1 head of broccoli
1 tbs turmeric ½ tbs ginger powder
1 tsp cardamom 1 tsp coriander
1 tsp cumin 1 tsp red chili pepper flakes
¼ tsp cinnamon ¼ tsp nutmeg
a can of coconut milk 4 – 6 cups water
1 tsp tamarind paste 6 tomatoes
salt to taste
Melt the coconut oil in a pan, over medium heat.
Break or cut the cauliflower and broccoli into smaller pieces.
Stir-fry the cauliflower and broccoli for a minute.
Add the spices. Add the coconut milk, water and tamarind paste.
Let simmer until the vegetables are tender.
Chop the tomatoes and add to the curry. Let simmer for another minute.
Check taste and add salt if you’d like to.
Sprinkle fresh coriander on top.