Ingredients Serves 5
- 1 lb/500 g cauliflower
- 5 potatoes
- 2 onions
- 6 cloves garlic
- 5 tomatoes
- 1 inch/2.5 cm ginger root
- 1 chili pepper
- 1 bunch cilantro
- 5 tbsp oil
- 1.5 tsp turmeric
- 1.5 tsp ground coriander
- 1 tsp salt
Rinse the cauliflower and cut into florets. Peel the potatoes, cut into 1/2 inch cubes.
Peel the onion and garlic, chop finely. Peel the ginger root, cut into thin strips. Rinse chili pepper, remove the seeds and ribs, cut into thin rings. Wash the cilantro, chop it up.
Put the tomatoes into boiling water for 30 seconds, transfer to cold water, peel and cut into small cubes.
Heat 2 tbsp oil in a skillet over low heat, add the potato and cauliflower and saute for 20 munites, stiring occasionally.
In a large frying pan heat 2 tbsp oil over medium heat, saute the onion, garlic, cumin and ginger for 2 mintes.
Add the tomatoes, turmeric, coriander, chili pepper and cook for 2 minutes.
Add the potato, cauliflower, cilantro, season with salt and cook covered for 5 minutes.