Real vegetarian food, served in an imaginary world...

Thursday 7 March 2019


450g potatoes, peeled and chopped into chunks
1 medium cauliflower, cut into florets
1tbsp cumin seeds
2tsp ground coriander
2tsp turmeric
2tsp chilli powder
4tbsp sunflower oil
4 garlic cloves, crushed
½tsp sugar
2 small green chillis, topped and tailed and roughly chopped
juice of 1 lime
1 large tin chopped tomatoes
handful of coriander leaves
salt and black pepper

Place the potatoes in a pan and add water to about 2cm above.
Bring to the boil, then add the cauliflower.
Bring back to the boil. Simmer for 6 minutes then drain.
Heat oven to Gas 4/ 180°C/ 350°F.
Pound all the spices together.
Put 2tbsp oil in a baking tray and add the spices.
Add the drained veg and stir to coat well.
Roast for 45 minutes.
Meanwhile, heat the remaining oil in a pan and cook the garlic and chillies for a couple of minutes.
Add the tomatoes, lime juice and sugar. Season and bring to the boil.
When the veg is cooked, add it to the sauce and stir well. 
Simmer for a further 10 minutes.
Sprinkle coriander leaves over the top.
Can be served with naan breads and yogurt.

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