dimanche 1 février 2015

Spicy potatoes and cauliflower

This dish is simplicity itself to make and may be eaten as a vegetarian main meal for 2 with Indian breads or rice, a raita, such as cucumber and yogurt, and a fresh mint relish.



Serves 2
  • 200 gr potatoes, boiled in their skins, peeled and cut in 2.5cm (1-in) cubes
  • 75 ml peanut oil
  • 5 ml ground cumin
  • 5 ml ground coriander
  • Pinch of tumeric
  • Pinch of Cayenne pepper
  • 1 green chilli, seeded and finely chopped
  • 1 medium cauliflower, broken into small florets
  • 5 ml cumin seeds
  • 2 garlic cloves, cut into shreds
  • 30 ml finely chopped fresh coriander
  • Salt
  1. Heat 45 ml of the oil in a wok ; when hot, add the ground cumin, coriander, tumeric and Cayenne pepper together with the chilli ; let the spices sizzle for a few seconds.
  2. Add the cauliflower and about 60 ml water ; cook, stirring continuously, for 6-8 minutes over medium heat.
  3. Add the potatoes and stir-fry for 2-3 minutes, season to taste, them remove from the heat.
  4. Heat the remaining oil in a small frying pan ; when hot, add the cumin seeds and garlic and cook until lightly browned.
  5. Pour the mixture over the vegetables.
  6. Sprinkle with the chopped coriander and serve at once.
BON APPETIT