This is a warm and smooth stew made with a base of onions, garlic, ginger, tomatoes, coconut milk, spices and miso. It’s mild but full of flavour and really comforting on a cold day. Here it is served with some steamed kale and brown rice,
In a large pan, heat the oil and add the onion and fry for about 5 minutes, stirring frequently. Add the garlic and ginger and cook for a further few minutes. Add the spices and cook for 1 minute more.
Stir in the chopped tomatoes, miso paste and tamari and cook for 5 minutes, stirring occasionally.
Mix in the coconut milk, chickpeas and red pepper and simmer for a further 10 minutes.
Add the cauliflower, and cook for 10 more minutes or until the cauliflower is tender. Season.
Serve with some steamed vegetables and/or brown rice.
