Serves 6
Preparation: 10 mins | Cooking: 35 mins

Ingredients:
¼ cup (60mL) Dandaragan olive oil
2 onions, sliced
1 tbsp Spencers ground coriander
2 tsp Spencers ground cumin
2 tsp Spencers turmeric
½ tsp Spencers ground chilli
4 large potatoes, cut into 3cm pieces
1 small cauliflower, cut into florets
400g tin tomatoes
1 cup (250mL) vegetable stock
300mL coconut milk
2 cups (300g) frozen peas
½ cup coriander leaves
Steamed Spencers Basmati rice, to serve
Spencers papadums, to serve

1. Heat oil in a large pot and sauté onions for 3-4 minutes until golden. Add spices and cook for a further minute. Add in potatoes, cauliflower, tomatoes and vegetable stock and bring to the boil.
2. Reduce heat and simmer for 25-30 minutes until vegetables are tender. Add coconut milk and peas and cook for a further 5 minutes.
3. Turn off heat and stir through coriander leaves. Serve with steamed basmati and papadums.