Cauliflower, potato and peas sabji
A quick and easy vegetable curry suitable for vegetarians and vegans. A great one if you are watching the pennies as it's quick and cheap to make with no fancy equipment required. Eat on its own or with rice.Ingreadient:
- 1 large floury potato (about 300g/10½oz), peeled and cut into roughly 2.5cm/1in pieces
- 4 tbsp vegetable oil or sunflower oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp dried chilli flakes
- 1 tsp salt
- 1 small cauliflower (about 750g/1lb 10oz), cut into small florets
- 150g/5½oz frozen peas
Direction
- Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside.
- Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly.
- Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally.
- Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot.
