Ok so this is a colourful, wholesome quick and easy dish. A one Wok curry that you can cook on a camp fire or in a horsebox, if that’s all you’ve got!!
This portion will feed me twice, but you can bulk up with rice or quinao to make it go further.
Soo you will need…..
- Cauliflower (I’m using half a chinese they are huge)
- One large potatoe
- Two large green chillies (adjust to taste)
- Spring onions as many as you fancy.
- Can of cherry tomatoes.
- Coconut milk 1/3 can
- Turmeric & Paprika 1 tbsp
- Himalayan Pink Salt & Black pepper.
- Coconut oil 1 tbsp
So pop your wok on a high heat with 3 mugs of water in it. Whilst it is heating wash and chop the spud into small pieces so they cook quickly.
Pop the spuds into the hot water, add seasoning and coconut oil and put a lid on it.
Wash and chop the cauliflower into medium pieces, chuck them in, give it a shake pop the lid back on.
Wash and dice the chilli and spring onion. Prepare a can of cherry tomatoes and the coconut milk.
After about 5 minutes add Tumeric Paprika the spring onion and chilli and the can of tomatoes.
Give it a good stir and turn the heat down. Let it simmer until veg is soft and it’s reduced a bit. Take it off the heat add the coconut milk, stir, taste and session accordingly.