Potato and Cauliflower Bhaji
Preparation: 15 minutes
Cooking: 20 minutes
Not suitable for freezing
450g potatoes, cut into 3.5cm cubes
450g cauliflower florets
1 onion, chopped
2 tsp minced ginger
1 garlic clove, crushed
1 green chilli, finely chopped
1 tsp each cumin seeds and black mustard seeds
1?2 tsp turmeric
150ml vegetable stock
2 firm tomatoes, cut into wedges
2 tsp garam masala
15g pack fresh coriander, roughly chopped
1 Cook the potatoes and cauliflower in a large pan of lightly salted
boiling water for 5-6 minutes. Drain and set aside.
2 Heat a little of the stock in a large wok or frying pan and fry the
onion, ginger, garlic and chilli for 3-4 minutes until softened. Stir in
the cumin seeds, mustard seeds and turmeric and cook until the seeds start
3 Stir in the potatoes, cauliflower, remaining stock, tomatoes, garam
masala and coriander. Bring to the boil, cover and simmer for 5 minutes.
Season to taste
and serve spooned over boiled basmati rice or naan bread.
Adapted from BBC Vegetarian Magazine.