East African Vegetable Curry:
2 Tablespoons olive oil
East African Spice Blend
1 teaspoon cumin seed
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon paprika powder
2 small peri peri peppers, crushed
1 Tablespoon minced peeled fresh ginger
4 garlic gloves, minced
1 onion, finely chopped
4 tomatoes, roughly chopped.
1 can coconut milk
2 cups water
1 lemon, juiced
1 head Cauliflower, roughly chopped
1 Red pepper, roughly chopped
salt & pepper to taste
1) Heat a large saucepan over medium heat. Add the oil and East African Spice
Blend to the saucepan. When the spices begin to bubble and sizzle over the
heat add the garlic and ginger, stirring until fragrant.
2) Add the onion. Sauté until translucent (about 5 min) then add the tomato
and sauté for 2 more minutes.
3) Add the Coconut milk, water, and the lemon & mix thoroughly. Next add the
cauliflower and red pepper.
4) Let simmer over medium heat until the cauliflower and red pepper are
thoroughly cooked and the sauce has thickened. Add salt and pepper to
taste. Serve with rice, chapatti, and cooked greens.