Cauliflower, potatoes and shredded ginger

Cauliflower, potatoes and shredded ginger

By
From
Anjum's Indian Vegetarian Feast
Serves
4
Photographer
Emma Lee

A simple dish that is great with a lentil curry. Any leftovers make great panini-like sandwiches.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Heat 4 tablespoons of vegetable oil in a large non-stick pan, karahi or wok. Add 1½ teaspoon of cumin seeds and cook until they are aromatic.
  2. Add 2–3 whole, pierced green chillies and 20–25 g of julienned root ginger and cook until the ginger starts to colour. Now add 1 tablespoon of ground coriander, 1 teaspoon of ground cumin and ¾ teaspoon each of turmeric and garam masala with some salt. Cook for one minute.
  3. Tip in 400 g of cauliflower florets, 250 g of peeled potato wedges and a couple of tablespoons of water. Stir well to coat. Cover and cook gently over a medium heat until the vegetables are cooked (around 15 minutes).
  4. Stir in 1½ teaspoon of dried mango powder (which adds wonderful tartness), or 1 small tomato, chopped, and a handful of chopped coriander leaves. taste, adjust the seasoning and spices, then serve.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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