Spicy potatoes and cauliflower (Spice of life)

     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

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.

Add the cauliflower and about 60 ml water ; cook, stirring continuously, for 6-8 minutes over medium heat.
Add the potatoes and stir-fry for 2-3 minutes, season to taste, them remove from the heat.

Heat the remaining oil in a small frying pan ; when hot, add the cumin seeds and garlic and cook until lightly browned.
Pour the mixture over the vegetables.

Sprinkle with the chopped coriander and serve at once.

BON APPETIT