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.