Ingredients:

11 inch fresh ginger sliced

2 cloves garlic

15 oz diced tomatoes

1/2 tsp cayenne pepper

2 tbsp canola or vegetable oil

1 cup medium onion chopped

1 cup small yellow bell pepper diced

1 cup medium boiling potatoes peeled and cubed

1 cup medium carrots sliced

1.5 tsp Garam Masala

1/2 tsp chili powder

2 cups cauliflower florets

1/2 cup light coconut milk

Instructions:

Pulse ginger and garlic in food processor until finely chopped.

Add tomatoes with juice and cayenne pepper, and pulse until combined. Set aside.

Heat oil in saucepan over medium heat. Add onion and bell pepper, and sauté 10 minutes, or until softened.

Stir in potatoes, carrots, garam masala, and chili powder.

Cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally.

Add cauliflower, tomato mixture, and 1/2 cup water.

Simmer for 20 minutes.

Remove from heat, and stir in coconut milk.

Season with pepper.

Time

Total : 30 minutes

Prep : 10 minutes

Cook : 20 minutes

Resting time : 0 minutes

Servings : 4 servings