Potato and cauliflower stir-fry

PUBLISHED: 12:19 06 April 2006 | UPDATED: 14:38 12 May 2010

Ingredients 1 small cauliflower 400g (12oz) potatoes 3 tbsps vegetable oil 1 tsp cumin seeds 2 tbsp fresh ginger root, peeled and diced 1 tsp turmeric salt to taste 1 tsp red chilli powder 3 chopped green chillies small bunch of fresh green coriander Met

Ingredients 1 small cauliflower 400g (12oz) potatoes 3 tbsps vegetable oil 1 tsp cumin seeds 2 tbsp fresh ginger root, peeled and diced 1 tsp turmeric salt to taste 1 tsp red chilli powder 3 chopped green chillies small bunch of fresh green coriander Method This dish is not as hot as it might sound, but do vary the amount of chillies if you like. For a milder taste, omit the seeds from the green chillies. Wash the cauliflower and separate into small florets. Peel and dice the potatoes into small chunks. Heat the oil in a large frying-pan or wok, add the cumin seeds and ginger and fry for a few seconds. Add the cauliflower and potatoes and mix well. Add the salt, turmeric, chilli powder and green chillies. Stir well, cover the pan and cook on a low heat for 15 minutes, or until the vegetables are soft. Add a couple of tbsps of water if the mixture is too dry. Serve hot, garnished with the chopped green coriander.


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