Curried Cauliflower & Potatoes (Aloo Gobi) Gi Jane |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A low-fat version of a classic Indian dish Ingredients:
4 oz potato, diced |
6 oz cauliflower, cut into small florets |
1 tomato, diced |
1/2 onion, finely chopped |
1 clove garlic, crushed |
1 teaspoon olive oil |
1 teaspoon cumin seeds |
1 pinch ground coriander |
1 pinch ground cumin |
1 pinch ground turmeric |
1 pinch cayenne pepper |
1 tablespoon coriander, freshly chopped |
Directions:
1. Heat the olive oil in a non-stick saucepan and add the cumin seeds. Cook until they start to sizzle a little. Then add the onion and garlic and cook until a little softened
2. Add the ground spices and cook for another minute
3. Add the potato and cauliflower, stir-fry to coat and then add about 4-5floz water and the diced tomato. Bring to the boil, cover and simmer for about 15 minutes, stirring occasionally. (This should be a 'dry' curry but if it looks like it's starting to stick then add a little more water)
4. Sprinkle on the freshly chopped coriander and serve with a small amount of brown rice.
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