2 tablespoons oil of choice for frying
1 tsp cumin seeds
1 tablespoon ground coriander
1 teaspoon turmeric
2 tsp grated ginger
2 cloves grated garlic
1 cauliflower, cut into small florets
2 potatoes, peeled and cut into 1/2-inch cubes
1/2 tsp salt
water
1 can chickpeas (optional)
2 tablespoons freshly minced cilantro leaves, to garnish
In a large pot, warm the oil over medium-high heat. Add the cumin seeds and fry 1 minute. Add ground coriander, turmeric, grated ginger and garlic and fry for another 30 seconds.
Add the cauliflower and potatoes, stirring to coat the vegetables with the spices. Season with salt and add 1/2 cup water. Cover and cook over medium heat for 10 minutes. Then, remove the lid, stir (add the chickpeas at this point if you are using them) and cook until the cauliflower and potatoes are cooked through. Garnish with cilantro and serve.
We love coming home to our weekly fruit box. Having two small children it means we always have plenty of fruit in the house which makes meal and snack times a lot easier! It helps that the Beanies team are all super friendly and helpful.
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