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Serves: 4

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  • Gluten Free
  • Vegetarian
What does this mean?

Delicious, quick & fresh-tasting spicy meal or snack. This is great eaten hot or cold, I've even been known to take leftovers to school for breakfast, where everybody wants a taste. The potato & cauliflower are cooked in advance, and if you do all your chopping, measuring & grating too, the actual cooking takes minutes. If you're doing WeightWatchers, just weigh the potato and measure the oil - everything else is point-free!

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Ingredients

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  • 2 potatoes Scraped or peeled & cut into bite sized chunks
  • ½ small cauliflower Broken into bite sized chunks
  • ½ onion Finely chopped
  • ½ onion Chopped into large chunks
  • ½ green pepper Finely chopped
  • 2 tablespoons tomato puree
  • 5.1 cm fresh root ginger Grated
  • 4 cloves garlic Sliced
  • 2 teaspoons curry powder
  • 2 teaspoons roasted ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric
  • 1 tablespoon Worcestershire sauce
  • 2 tomatoes (fresh and sliced into fat crescents)
  • 5 tablespoons fresh coriander
  • oil for frying

Method

  1. Boil the potatoes & cauliflower with the turmeric & a little salt, until cooked.
  2. Fry the finely chopped onion in the oil until translucent.
  3. Add curry powder, cumin, garlic & ginger and stir-fry for 2 minutes.
  4. Add pepper, tomato, tomato puree, chunks of onion & Worcestershire sauce and stir-fry a further 2 minutes.
  5. Add potatoes & cauliflower and stir until hot through.
  6. Serve immediately, garnished with the lovely coriander.

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