Cooking time: about 30 mins
Serves: 4
Ingredients
- 59mls cooking oil
- 1 tablespoon ground coriander
- 1 ½ tsps ground cumin
- ½ tsp turmeric
- ¼ tsp dried red-pepper flakes
- 1 medium head of cauliflower (450g), cut into large florets
- 680g boiling potatoes, peeled and cut into pieces
- 128g tinned tomatoes
- 64g chopped coriander
- 1/2 cup water
- 1 tsp salt
- 128g frozen peas
Method
In a large deep frying pan, heat the oil over medium heat; add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
Add the tomatoes, ¼ of the coriander, water, and salt. Simmer, then reduce the heat to low, and cover with a lid. Cook until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining coriander and cook, covered, until the peas are tender, about 2 minutes longer.
Serving
Serve hot; on its own, or with a side of extra veggies and beef or chicken. Enjoy!
Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host
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On the method for preparation, please include measures to avoid Cholera
you are right even though your comment is silly
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