• 2 teaspoon of fresh coriander
  • 2 teaspoon of fresh cumin
  • 1½ teaspoon of fresh cinnamon
  • 1½ teaspoon of fresh turmeric
  • 1¼ teaspoon of salt
  • ¾ teaspoons of black pepper
  • ⅛ teaspoon of cayenne pepper
  • cup of cauliflower, (head slit into tiny cubes)
  • 2 tablespoon olive oil (extra-virgin)
  • 2 cups of chopped onion
  • 1 cup of chopped carrot
  • 5 chopped cloves of garlic
  • 1½ teaspoons of, minced fresh ginger
  • Jalapeno or red chilly as per taste for spiciness
  • 1 pack of unsalted sauce of tomato
  • 4 cups low-sodium vegetable broth
  • 3 cups of potato(peeled and diced)
  • 3 cups of diced sweet potatoes (peeled and diced)
  • 2 teaspoon of zest of lemon
  • 2 tablespoons of the juice of a lemon
  • 1 packet of milk of coconut
  • for garnish- fresh chopped cilantro or parsley


  1. Preheat the oven. Before you move on to further process for making your dish. Don’t forget to pick a properly working oven. After picking the oven, preheat it to a temperature to 450 degrees F. Preheating the oven can save your valuable time. While preheating it, make sure that it does not get overheated. Otherwise, it will result in the overcooking of the dish, which will ultimately alter the taste of the dish.
  2. Prepare for next, warm the rest of the oil in an extensive pot over medium warmth. Include carrot and onion and let it cook, mixing regularly, until the point that beginning to dark colored, 3 to 4 minutes. Diminish warmth to medium and keep cooking, blending frequently, until the point when the onion is delicate, 4 minutes. Include, ginger, chile, garlic and the rest of the zest blend. Cook, blending, for 1 minute more.

  1. Mix in the sauce of tomato, removing up any caramelized bits, and stew for 1 minute. Include soup, sweet potatoes, potatoes, zest of lemon and juice. Cover and heat to the point of boiling over high warmth. Diminish warmth to keep up a delicate stew and cook, incompletely secured and mixing periodically, until the point when the vegetables are delicate, 35 to 40 minutes.
  2. Stir in coconut drain and the simmered cauliflower. Come back to a stew to warm through. Serve embellished with cilantro and chilies, whenever wanted.


  • If you want to preserve it can be Refrigerate for 5 days.
  • If you don’t have potatoes then can add a bunch of mushrooms and double the cauliflower.