Ingredients:
- 500g brown mushrooms
- 2 cups vegetable stock
- 1 red onion, diced
- 4 garlic cloves, minced
- 2 large tomatoes, diced
- 1 tablespoon apple cider vinegar
- ½ red chilli, finely diced (or to taste)
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 ½ tablespoons cacao powder
- ½ teaspoon curry powder
- 1 head cauliflower, cut into very small pieces
- 2 whole fire roasted capsicum (from jar), chopped
- cayenne pepper, to taste
- salt and pepper, to taste
Method:
- Pulse mushrooms in food processor until crumbled.
- Combine stock, mushrooms, onion and garlic in large pot over high heat for few minutes.
- Add tomatoes, vinegar, spices (chilli, cumin, oregano, curry powder) and cacao, stirring to combine.
- Add cauliflower and fire roasted capsicums and bring to boil.
- Once boiling, reduce heat to low, cover and simmer for 10 minutes, or until cauliflower is golden brown. Stir occasionally.
- Season with cayenne pepper, salt and pepper to taste.
