I've been eating this all week for lunch, and its delicious. Don't be put off by what looks like a huge list of spices...most of these will already be in your cupboard!
3 onions, peeled & diced
3 garlic cloves, peeled & crushed
1 red chilli
1 tsp coriander seeds
1/4 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp ground tumeric
1 tsp paprika
1/4 tsp ground ginger
225g potatoes, peeled & diced
100g desiccated coconut
850ml vegetable stock
1 cauliflower, cut into small florets
1 tin coconut milk
Soak the desiccated coconut in 300ml warm water and set aside for 15 mins.
Heat the butter in a frying pan, and cook the onions and garlic for around 5 mins. Add the chilli, coriander, mustard and cumin seeds, tumeric, paprika and ginger and cook for 1 minute, stirring well to combine.
Transfer to the slow cooker adding in the potatoes, coconut plus its soaking water, vegetable stock, cauliflower florets and the coconut milk. Cover and cook on Low for 6-8 hours.
If you have a stick blender, use that to whizz round the soup whilst still in the slow cooker - if not, you can transfer the soup to a liquidiser and do it that way.