This is a new twist on the masala. And there is the option to add brown rice, quinoa or even millet to this recipe – all these grains take 15–20 minutes to cook – although I found this recipe super filling all on its own. The coconut milk makes it thick and creamy and I just eat it with pappadums or naan bread to scoop out the last few mouthfuls. Super easy, super yummy!
2 tablespoons coconut oil
1 red onion, diced
1 yellow (bell) pepper, seeds removed and chopped
1 small cauliflower head, cut into florets
1 medium courgette (zucchini), cut into bite-sized chunks
1 tablespoon garam masala
1½ teaspoons ground cumin
1½ teaspoons ground turmeric
1 x 400g tin (1¾ cups) chopped tomatoes
1 x 400g tin (1⅓ cups) cannellini beans, drained and rinsed
1 x 400ml tin (1¾ cups) coconut milk
240ml (1 cup) vegetable stock
large handful of coriander (cilantro), chopped, optional
sea salt and freshly ground black pepper
pappadums or naan breads, to serve
Serves 4
Melt the coconut oil in a large saucepan over a medium-high heat. Add the red onion, yellow pepper, cauliflower and courgette and cook for 3 minutes. Add the spices, mix well and cook for another minute. Stir in the tomatoes and cannellini beans. Mix well, cover and cook for 5 minutes.
Stir in the coconut milk and veggie stock and reduce the heat to medium. Cook for 2 more minutes, top with the coriander, if using, and serve in bowls with pappadums or warm naan breads on the side.