Ingredients

Method

• 6 Roma tomatoes, halved
• 100 g cauliflower florets
• 2 cloves garlic, crushed
• 3 T olive oil
• 1 T oregano
• 1 carrot, sliced julienne
• 1 red bell pepper
• 1 onion
• 2 green, deseeded, chillies
• 1 t ground coriander
• 1 t ground cumin
• 1 t garam marsala
• 1 t curry powder
• 1 T turmeric
• 1 T oil
• 1 cup beef stock
• Juice of 1 lemon
• Salt and pepper, to taste

Method

Ingredients

Preheat oven to 160°C.

Place Roma tomatoes, cauliflower florets, crushed garlic cloves, olive oil and oregano in a baking dish and toss to combine. Roast for 45 minutes until soft.

Meanwhile, prepare the remaining vegetables. Julienne a carrot, red bell pepper, onion and green, deseeded, chillies.

Fry ground coriander, ground cumin, garam marsala, curry powder and turmeric in a dry pan until aromatic. Add oil and fry the vegetables for 3-5 minutes. Set aside.

Place the roasted tomatoes, cauliflower and garlic in a food processor together with beef stock and the juice of 1 lemon and process until smooth.

Add the mixture to the fried vegetables and heat through. Season with salt and pepper to taste.

Serving suggestion: with this t-bone steak.

Discover more South African foods here