1 tbsp coconut oil
1 tsp cumin
½ tsp mustard seeds
½ tsp turmeric
10-15 curry leaves
1 tbsp ginger garlic and chilli paste (optional)
½ bowl frozen peas
½ red pepper
½ green pepper
2 spring onions
1 tsp salt
- Start by grating the cauliflower (you can also use a food processor) and chopping the vegetables ready for the stir-fry.
- Now heat the coconut oil, cumin and mustard seeds in the pan. Once the cumin seeds are brown and the mustard seeds start to pop, you can add the curry leaves and ginger garlic and chilli paste (if you don’t have a paste, just grate fresh ginger).
- Now add the turmeric and then the carrots and peas, as these will take longer to cook. Stir on low heat for a few minutes and then add the grated cauliflower. Keep stirring for another few minutes. Now you can add the rest of the ingredients, leaving a handful of spring onions for garnishing. This should be cooked and ready within 5 minutes – be careful not to overcook.
- Garnish with spring onions and serve.