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
6small chat potatoes
1small cauliflower
1cuppeasfrozen or fresh
1small red capsicumcubed
4tbspoil
1tsproasted cumin seeds*
1tbspsaltor to taste
1tbspginger paste
1tspgarlic paste
1green chilli finely chopped
2tbspfresh chopped coriander to serve
Instructions
Wash and cut cauliflower florets into bite size pieces.
Peel and wash potatoes, the cut in halves lengthways.
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