Heat the oil and fry the onions and courgettes until softened.
Add Schwartz Garam Masala, Turmeric, tomato purée, water, creamed coconut and Schwartz Garlic Granules. Bring to the boil, stirring, until the coconut has melted.
Gently stir in the potatoes and cauliflower and heat through gently. Season with Schwartz Salt and Black Pepper.
