Now is the time to check what herbs & spices you have in your pantry…& make some delish home cooked meals with some basic veggies – which can be bulk cooked & frozen too!
This meal is nigh in potassium, vitamin C, folic acid, calcium, magnesium & beta-carotene….team it up with another Indian meal of choice….or even with some fish would be nice.
Ingredients:
- 150g Sweet Potato
- 100g waxy potato (or all sweet potato if choose)
- 450g Cauliflower, broken into florets
- 1tsp Cumin seeds
- 1Tblsp grated fresh Ginger
- 1tsp ground Cumin
- 1/2tsp ground Coriander
- 1/2tsp ground Turmeric
- 1tsp Curry powder
- 1 red Chilli, finely sliced
- 2-3Tblsp water
- Salt & ground Pepper to taste
- 1Tblsp fresh Coriander
- Natural Yoghurt, to serve
- Roti or Naan bread, to serve
Method:
- Boil or steam potatoes until just tender. Drain & allow to cool, then cut into 1-2cm cubes.
- Steam cauliflower for 5mins, then quickly rinse in cold water to stop the cooking.
- Heat oil in large frying pan over medium heat. When oil is hot, add cumin seeds & fry for 2-3mins.
- Add cooked cauliflower & fry for few minutes until brown. Cover & simmer for 2-3mins on low heat.
- To pan add potatoes, garlic, ginger, cumin, coriander, curry powders, chilli & water. (this is a ‘dry’ curry so there’s no extra sauce, just enough water to stop it sticking to pan).
- Stir gently & cook, uncovered until potatoes are heated through & vegetables are coated in spices.
- Stir fresh coriander through before serving, & serve with yoghurt & roti/naan bread.
Recipe adapted from: “Vegetable Bible” – Margaret Barca.