Instructions

1. Chop the onion and garlic.
2. Cut the cauliflower, carrot and bell pepper into chunks.
3. Heat a small amount of oil in a large pot then sauté the onion for 5 minutes. When soft, add the garlic and the chopped vegetables. Stir for 3 minutes, then add the spices, paste and tomatoes purée. Stir for about a minute to coat the veggies well, then add the chopped tomatoes, cinnamon stick and star anise. Add a drop of water, if needed. Season to taste.
4. Bring to the boil, cover and cook for about 25 minutes, or until the veggies are tender. Turn off the heat, then add the chopped parsley. Using a hand-held blender, process the stew into a thick, creamy sauce. Put a lid on and rest, or chill and reheat when before serving.
5. Fry or bake the meatballs according to the packet’s instructions, then add them to the sauce. Reheat if needed.