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Sausage potato goulash
1 lb / 500 g potatoes, 14 oz / 400 g hot dogs, half onion...
Cauliflower tomato curry
1.5 lbs / 700 g of cauliflower separated to smaller florets
olive oil
1 small onion
2 cloves of garlic
2 tbsp tomato paste
3-4 tsp of your favorite curry paste (or to your taste)
1 small can (4 oz) mushrooms drained
1 can (14.5 oz / 430 ml) diced tomatoes
1 can (13.5 fl oz / 400 ml) coconut milk
1 cup green peas (fresh or frozen)
Separate your cauliflower to smaller florets and rinse them with hot water.
In a large pan warm up oil and lightly brown the onion. Add crushed garlic and cook another 1 minute. Mix in tomato and curry paste together with drained mushrooms and let cook through while still stiring it not to burn it.
Add in diced tomatoes, coconut milk and your cauliflower, bring back to simmer and cook for about 20 minutes or until the cauliflower is done. After that ass the green peas and let just warm through in hot sauce, no more cooking.
Serve over basmati rice.