Recipe from What's For Lunch, Honey?
450g russet potatoes, peeled and cut into cubes
450g cauliflower, cut into small-medium sized florets
400g canned diced tomatoes
200g frozen peas
5-6 inches long ginger, finely chopped
4 large garlic cloves, finely chopped
2 teaspoons garam masala
1/4 teaspoon ground turmeric
Bunch of coriander leaves, chopped
2 tablespoons canola oil or ghee
a large skillet heat the ghee or canola oil over medium heat. Add the
chopped garlic and ginger and gently stir-fry until they begin to turn
golden, approx. 1 minute.
- Lower the
heat, add the potatoes, garam masala, turmeric and a pinch of salt.
Carry on stir-frying until the spices cook and begin to smell fragrant
– approx. 2-3 minutes.
- Add the cauliflower and toss to incorporated with the spices, then pour in the diced tomatoes.
Stir once or twice, cover and allow to simmer over a medium heat for
approx. 30-35 minutes. Stir occasionally. The vegetables should be
tender but still firm.
- Add the peas about 10 minutes before the cooking time is completed and gently stir
- Sprinkle with coriander leaves and serve with hot rotis or naans.
you have cut your potatoes into cubes, place them in a bowl of cold
water. This will prevent the potatoes from turning brown. When you are
ready to use, drain the water and pat dry with a few paper towels.
- Need for speed: use a bag of frozen cauliflower florets instead. Do not thaw them just add them to the skillet and proceed as directed.