Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat.

2. 2

   Add 300 grams of diced potatoes and 700 grams of cauliflower florets to the hot oil, stir-frying for 8-10 minutes until lightly browned and slightly tender.

3. 3

   Stir in 1 large chopped onion, 3 minced garlic cloves, 1 red diced bell pepper, 1 teaspoon of whole caraway seeds, and 1 teaspoon of dried marjoram, continuing to stir-fry for 5-7 minutes until the vegetables soften.

4. 4

   Pour in 1.5 cups (360 ml) of vegetable broth and 1 can (400 ml) of full-fat coconut milk, bringing the mixture to a gentle simmer.

5. 5

   Stir in 2 tablespoons of Dijon mustard and continue to simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. 6

   Season the dish generously with salt and black pepper to taste, then remove from heat.

7. 7

   Garnish with 2 tablespoons of freshly chopped dill before serving warm.