SPICY POTATOES AND CAULIFLOWER

Preparation Method :

• Cook the potatoes with their skins in boiling salted water for about 20 minutes, until just tender.
• Drain and leave to cool. When cold enough to handle, peel and cut into 2.5 cm / 1 inch cubes.
• Heat 45 ml / 3 tablespoons of the oil in a frying pan or wok.
• Add the ground cumin, coriander, turmeric, cayenne pepper, and chilli. Let the spices sizzle for a few seconds.
• Add the cauliflower and about 60 ml / 4 tablespoons water. Cook over medium heat, stirring continuously, for 6 - 8 minutes.
• Add the potatoes and stir-fry for 2 - 3 minutes. Season with salt, and then remove from the heat.
• Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic, and cook until lightly browned.
• Pour the mixture over the vegetables. Sprinkle with the chopped coriander and serve at once.