Contributed by NSW Consultant, Lynette MacDonald
½ tsp chilli powder
1 tsp coriander seeds
1 tsp ground ginger
Good pinch ground turmeric
1 tbsp plain flour
1 clove garlic
1 onion, chopped
1 tbsp olive oil
1 large cauliflower cut into florets
1 can peeled tomatoes, chopped
½ cup pitted dates
1 ¼ – ½ cups good vegetable broth
Salt and freshly ground black pepper
3 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
Place spices and flour into TM bowl and dry roast for 4 minutes at 100ºC on
speed 1. Blend into a powder for 3 seconds on speed 9.
Add garlic and onion into bowl and chop for 3 seconds on speed 4.
Add oil and sauté for 4 minutes at 100ºC on speed 1.
Add remaining ingredients except the coriander and mint and cook for 18 minutes at 100ºC on Reverse + speed 1.
Garnish with coriander and mint and serve with serve with Tunisian Pilaff or rice.