I’m a big fan of spicy food and I’m always looking to add lots of flavour to vegetables, so I cook a lot of Indian food, using fragrant spices and healthy vegetables.
Cauliflower, would you believe, contains B1, B2, B6, vitamin C and folate plus plentiful dietary fibre and even omega-3! Wow! Since I bought a really fresh cauliflower and some organic moonlight potatoes the other day, I thought I would cook them up together.
Here’s what I created this evening…
- 1 1/2 cups cauliflower
- 1 1/2 cups potato cubed
- 2 tbsp coconut oil
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp chilli powder.. ( I used 1/2 because I like spicy food)
- 1 red onion chopped
- 3 tomatoes
- 1 heaping tbsp date paste or sweet chutney
- Thumb of fresh ginger
- 3 garlic cloves
If you decide to double the recipe, just add an extra couple of tomatoes to the paste but don’t double the spices!
-put the cauliflower and potato into 2 seperate pans of boiling salted water for 2-3 minutes then strain
– blend the onion, tomatoes, garlic and ginger into a paste
– heat the oil and add the paste and spices and cook for a few minutes
-add the date paste
-add the potatoes and 1/4 to 1/2 a cup of water
-cook the potatoes gently with a lid on, checking to see if more water is needed
-when the potatoes are almost cooked add the cauliflower and put the lid back on to simmer for 10 more minutes
-serve with lemon and fresh coriander
- 1 1/2 cups basmati soaked for 1/2 an hour
- 2 green cardamon pods
- 2 cloves
- 1 stick of cinnamon
- 2 star anise
- 1 tsp cumin
- 3 cups water
-add the spices to the oil in a pan and cook until fragrant (2 mins)
-add the strained rice and cook with the spices for 3 minutes to infuse the rice with flavour and crisp it up
-add the water then turn down the heat, cover and simmer for 15 minutes until the rice is soft.