Aromatic Vegetable Kasoundi

Posted on Mon, Jan 09, 2017

Serves 4.


  • ½ a cauliflower cut into florets
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium zucchini, diced
  • 1 jar Cunliffe & Waters Tomato Kasoundi
  • 1 tin coconut milk
  • 1 tablespoon vegetable oil
  • Cunliffe & Waters Lime and Date Chutney, basmati rice and roti to serve.


  1. Heat the vegetable oil in a heavy based pan and add the sweet potato and cauliflower and lightly sautee for a few minutes.
  2. Add the jar of Tomato Kasoundi and 250ml’s of water and simmer for 20 minutes.
  3. Add the zucchini and coconut milk once the sweet potato has softened and cook for a further 5-10 minutes.
  4. Season to taste and serve with the above accompaniments.