Spiced Vegetables with Coconut

Number of Portions
Spiced Vegetables with Coconut


- 5 tbsp oil
- 2 onions, sliced
- 250 grams courgettes, sliced
- 5 tsp Garam Masala
- 1/2 tsp Ground Turmeric
- 2 tsp tomato purée
- 500 ml water
- 100 grams creamed coconut
- 1/2 tsp Garlic Granules
- 875 grams potatoes, cooked and diced
- 875 grams cauliflower florets, cooked
- Sea Salt to taste
- Ground Black Pepper to taste


Heat the oil and fry the onions and courgettes until softened.

Add Schwartz Garam Masala, Turmeric, tomato purée, water, creamed coconut and Schwartz Garlic Granules. Bring to the boil, stirring, until the coconut has melted.

Gently stir in the potatoes and cauliflower and heat through gently. Season with Schwartz Salt and Black Pepper.

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