|1 tin||Rhodes Chopped Tomatoes|
|2 tbsp||olive oil|
|1||onion — chopped|
|1 tsp||fresh garlic|
|1 tsp||fresh ginger|
|1 tsp||ground cumin|
|1 1/2 tsp||garam masala|
|1 tsp||ground coriander|
|1 tsp||chilli powder|
|1/2 tsp||ground turmeric|
|1 tin||coconut milk|
|1 tbsp||Rhodes Tomato Paste|
|1||cauliflower head — cut into florets|
|1||large sweet potato — cubed|
|8 - 10||baby aubergines — halved|
Blend the Rhodes Chopped Tomatoes and cashews until smooth.
Sauté the onion in olive oil until translucent and lightly golden.
Add the fresh garlic and ginger to the onions, followed by the spices. Fry until fragrant.
Add the coconut milk, followed by the Rhodes Tomato Paste and the blended cashew nut mixture. Leave to simmer and reduce slightly.
Add the cauliflower, sweet potato and baby aubergines, cover with a lid, and simmer until the veggies are cooked through.
Serve with basmati rice, poppadoms and fresh tomato salsa.
Notes: add cooked shredded chicken at the end for a chicken and veg version.