Ingredients:

• 1 head cauliflower
• 1 onion
• 1-2 cloves garlic
• 1 x 1cm slice ginger
• 1 tsp Tamari sauce
• 2 tsp vegetable stock concentrate
• 1/2 red capsicum
• 1/4 large wombok
• 1 large zucchini
• 1 large carrot
• 1 tbs coconut cream
• 1 tbs curry powder (more or less depending on personal preference)

Method:

Heat macadamia oil in a large saucepan.

Finely chop onion, garlic and ginger and sauté until softened.

Chop cauliflower in food processor to resemble rice. Finely chop remaining vegetables.

Add cauliflower, capsicum, carrot, zucchini & wombok. Stir for 2-3 minutes.

Add remaining ingredients and cook for 10 minutes on low-medium heat, stirring regularly.