1/2 head of cauliflower
50 g olive oil
2 garlic cloves
1/2 tsp chilli powder, from Kryddhusid
salt and black pepper
1 can chopped tomatoes, organic
1/2 can coconut milk, full fat
1 and 1/2 cup water
1 can chickpeas
4-6 garlic cloves
2 chilli, green
handful of fresh coriander
olive oil for frying
Cut the aubergines into 1-2 cm slices and divide the cauliflower into florets. Cut the potatoes in halves if they are small, but four parts if big.
Make the marinade as follows. Rinse the garlic and cut coarsely. Put the garlic, olive oil and seasoning in a blender and mix. Gently toss the veggies to coat in the marinade. Let it sit for at least half an hour.
Arrange on a baking plate and grill in the oven for about 5 minutes on each side.
On to the sauce. Rinse and chop onion and garlic finely. Chop the chilli and coriander as well. Fry the onion, garlic and chilli in a hot skillet for a bit.
Add the tomatoes, water and coconut milk and let the sauce simmer on low heat for 20 minutes. Then add the cauliflower, potatoes and chickpeas and move everything (except for the aubergines) to a oven proof baking dish.
Insert the aubergine slices (like on the photo below) and put the baking dish in a 180°C hot oven for about 10 minutes.
Green salad is nice as a side dish.
This recipe is sponsored by Kryddhusid.
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