Coconut Cauliflower Ghana

A deleicious coconut milk based curry. I found the flavour was intensified the next day and the dish over all tastier. None the less a relatively simple dish choc full of healthy vegies.

Ingredients:

2 tsp olive pil
2 medium-large onions, chopped
2 large carrots, chopped
3 large, or 5 medium garlic cloves, minced
1 tbsp grated fresh ginger
1-2 tbsp curry powder (or to taste)
1/4 tsp cayenne pepper (or to taste)
2 tsp sea salt
2 'fist-sized' sweet potatoes, diced
3 cups diced cauliflower
1 red capsicum, chopped
2 1/2 cups chickpeas  (2x 400gr cans), drained and rinsed
1 400 ml can, good quality coconut milk
1/4-1/2 cup filtered water
1/4 cup shredded coconut

Method:

Heat the oil in a large soup pot on medium. Add the onions and saute for about 5 minutes.

Add the carrots, garlic, ginger, curry powder, cayenne pepper and salt and saute for anothr 5 minutes. Stir in the sweet potatoes, cauliflower, capsicum, chick peas, coconut milk, water and shredded coconut. Cover and cook for about 15 minutes, stirring occasionally until sweet potatoes are soft.

Serve Hot.