INGREDIENTS
1
Garlic clove, small
1
2 inch knob Ginger
1
Heirloom cherry tomatoes, small
1
Heirloom tomato (about 2 lbs), large
6
Long italian sweet peppers
1
Sweet onion, medium
1 can
Coconut milk, full fat
1 cup
Vegetable stock
1 tbsp
Coconut sugar
2 tbsp
Coriander seeds, whole
1 tbsp
Sea salt, coarse
3 tbsp
Olive oil
2 tbsp
Curry vindaloo
1 cup
White wine