by Sally

Spiced cauliflower and potatoes

Serves 4

preparation time 10’, cooking time 30’

Ingredients:

• 1 medium cauliflower
• 2 medium potatoes or 675g small new potatoes
• Small piece fresh root ginger
• 2 ripe tomatoes
• 2 tablespoons oil teaspoon sesame oil
• ½ teaspoon cumin seeds
• ¼ teaspoon nigella seeds
• ¼ teaspoon mustard seeds
• ½ teaspoon turmeric
• Salt to taste
• Chili powder to taste
• 1 tablespoon chopped coriander leaves

Preparation:

– Trim the stalks from the cauliflower and break into small florets.

– Peel or scrape the potatoes, cut old ones into 2,5cm cubes or leave new potatoes whole.

– Finely chop the ginger and roughly chop the tomatoes.

– Heat the oil in a heavy-based saucepan, add the cumin, nigella and the mustard seeds and cook them quickly until they pop (it should only take a few seconds). Add the ginger. Stir-fry for a few seconds before adding the turmeric.

– Then season the spices to taste with salt and chili powder

– Cook for a minute before adding the tomatoes and continue to cook for about another minute until they are slightly softened.

– Add the cauliflower and potatoes to the pan, mix well to coat the vegetables with the spices, and then reduce the heat.

– Cover the saucepan and leave the vegetables to cook for 7 minutes or until they are soft and any excess moisture is absorbed.

– Spoon the spiced vegetables carefully into a warmed serving dish with the suggested main dishes or any other meat or poultry curries.

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