Ingredients:
- 30 ml of canola oil
- 1 teaspoon of cumin
- 2 teaspoons of mustard seeds
- 1 onion
- 1 tablespoon of fresh ginger
- 0.5 teaspoon of turmeric powder
- 0.5 teaspoon of chilli flakes
- 1 teaspoon of red sweet paprika powder
- 2 teaspoons of curry powder
- 6 garlic cloves
- 3 tomatoes
- 1 tablespoon of lemon juice
- 200 g of peas
- 150 ml of vegan yogurt
- 500 ml of vegetable stock
- bay leaf
- 500 g of potatoes
- 1 small cauliflower
- parsley
Preparation:
- Peel and cut the onion. Put oil, cumin and mustard seeds in the pot and put on medium heat. When it releases a nice aroma add onion and slowly fry until it starts to yellow.
- Peel and mince ginger and garlic and add it to the pot. Add peas, turmeric powder, chilli flakes and red sweet paprika and cook for a minute.
- Peel and cut tomatoes and add them to the pot. Put on a lid and simmer for 5 minutes.
- Peel and dice potatoes. Clean and cut the cauliflower into smaller flowers.
- Add vegetable stock, yogurt and bay leaf and bring to a boil.
- Add potatoes and cauliflower and cook with a lid on for about 45 minutes, or until tender.
- When cooked add parsley and serve hot.