One my favorite dishes and I'm not even vegan.

Recipe

Ingredients:

1 cauliflower
2 onions
3 cloves of garlic
100 grams of grated coconut
2 cans of tomatopuree
5 spoons of mangochutney (alternative: apricotjam)
Cashewnuts
Seasoning: paprika powder, curry powder, cayenne powder, peppercorn.

This is what you need for the base recipe and it's good like that but the dish lends itself to add whatever you like. Today I added tempeh and chillipeper. Examples of things I added in the past were canned chickpeas and leftover boiled cabbage from the freezer.

1. Mince the onion and garlic and fruit them in olive oil in a big pot. (I added the tempeh and chillipeper aswell in this step)
2. Add the tomatopuree and let it cook further for a minute.
3. Cut up the cauliflower and put in the pot.
4. Add your seasoning to taste, I didn't measure it but I use quite a bit. Add the mangochutney. If you can't find mangochutney, I used apricotjam before as an alternative.
5. Stir around and submerge it with water.
6. Add 100 grams of grated coconut (or more) and stir. This will thicken your stew a bit.

It's done, now leave it simmer on medium heat for 30 minutes.

Serve with rice or potatoes and add crushed cashew nuts for crunch. I also threw on a scallion since I had some.

Enjoy!