With vegetables this tasty you would never have to complain that you need to fix your veggie intake. So simple to cook that probably the hardest thing would be to ensure you have the spices on hand. If you have the basic Indian spices like ground turmeric, cumin seeds, garam masala, fresh ginger and garlic you will only need a trip to the green grocer to get the simple vegetables used in this dish. The other thing to know is that when cauliflower cooked with spices helps flatulence experienced by many people. Ginger and garlic also offet the gaseous factor to a great degree and give the dish an amazing earthy flavour.

I have posted a picture of the raw vegetables you will need in case your visual ability to remember grasp things is stronger.

Serves: 4

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Spicy cauliflower potato and peas

This Indian inspired recipe adds much flavour and colour to the underrated cauliflower. Ginger, the secret ingredient makes cauliflower easy to digest with its Ayurvedic and anti-inflammatory properties.

Ingredients

6 small chat potatoes
1 small cauliflower
1 cup peas frozen or fresh
1 small red capsicum cubed
4 tbsp oil
1 tsp roasted cumin seeds*
1 tbsp salt or to taste
1 tbsp ginger paste
1 tsp garlic paste
1 green chilli finely chopped
2 tbsp fresh chopped coriander to serve

Instructions

Wash and cut cauliflower florets into bite size pieces.
Peel and wash potatoes, the cut in halves lengthways.
Heat oil in a large non-stick frying pan on medium heat. Lightly sauté ginger and garlic in oil until the aroma starts to release (approx 1 minute) making sure not to burn the pastes.
Add salt and turmeric while stirring for few seconds, and the add potatoes.
Cover with a lid and allow the potatoes to cook slightly for 5 minutes.
Add cauliflower and stir until covered in spices.
Cover with the lid and reduce heat to low. Cook until potatoes and cauliflower are close to being fully cooked (approx 7-8 minutes) while string a couple of times. The salt helps draw the water from cauliflower and prevents it from burning.
Turn the heat to high, stir in capsicum and peas and cook until tender for 2-3 minutes.
Sprinkle ground roasted cumin seeds, green chilli and coriander, cover with the lid to allow the flavours to absorb.
Serve hot with chapati, toasted flat bread or with rice

This dish keeps well in refrigerator for 2 days in an airtight container. It’s lovely wrapped in flat bread and toasted in a sandwich maker.

Tip: Roasted cumin seeds should be done prior to cooking the dish simply by dry roasting in a frying pan until brown. Grind using mortar and pestle or by folding seeds in baking paper and pounding with a rolling pin. I usually roast large quantity and store it in air-tight container. The smoky flavour adds a rich aroma to many dishes.