-2 cups medium or long grain brown rice (soaked overnight), rinsed, drained and cooked

-1 1/2 tablespoons coconut oil

-1 brown onion, chopped

-1/4 medium cauliflower head, cut into florets

-2 medium potatoes, cut into 8 pieces

-1 14-ounce can tomatoes

-1 13.6-ounce can coconut milk

-2/3-inch piece of ginger

-3 garlic cloves

-1/3 cup curry leaves

-1 tablespoon garam masala

-1/2 teaspoon turmeric powder

-1/2 cup cashews

-1/8 teaspoon chili powder

-Salt, to taste

-Coriander, for garnish (optional)


-Cook the rice by following instructions on the packet.

-Place the coconut oil in a large saucepan on a medium heat.

-When the pan gets hot, add the onion and sauté it for around 2 minutes.

-Add in the cauliflower and potatoes and cook them for another 5 minutes, stirring them occasionally so the potatoes don’t stick to the bottom of the pan.

-In a high-speed blender, combine tomatoes, coconut milk, ginger, garlic, garam masala, turmeric, cashews, hot chili powder, and salt.

-Blend this until you reach a smooth and thick consistency, then add it to the saucepan. You can add some water if you want it a little runnier.

-Cook for around 25-30 minutes stirring occasionally. It’s ready when the potatoes are cooked.

-Serve with brown rice and garnish with coriander.

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