Ingredients
- 3 tbsp olive oil or coconut oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 green chilli, chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp chilli powder
- 2 medium potatoes, cut into 2 cm cubes
- 1 medium cauliflower, cut into small florets
- 2 tomatoes, chopped
- 100 ml water
- 150 g peas (frozen are fine)
- 1 tsp garam masala
- Juice of ½ lemon and a handful of coriander, to serve
Method
- Toast the spices: heat the oil in a large lidded pan, add the cumin seeds and sizzle for 30 seconds. Add the onion and cook for 8 minutes, until golden.
- Add the aromatics: add the garlic, ginger and chilli for 1 minute, then the turmeric, coriander and chilli powder for 30 seconds.
- Cook the vegetables: add the potatoes and cauliflower and stir to coat them in the spices. Add the tomatoes, water and a good pinch of salt. Cover and cook over a low heat for 15–20 minutes, stirring now and then, until the vegetables are tender.
- Finish: add the peas and garam masala and cook for 3 minutes, uncovered. Add the lemon juice and coriander.
- Serve: serve with dal and rice, or with chapatis.
Why it's good for you: Cauliflower belongs to the cabbage family, whose sulphur-rich compounds support the liver's natural detoxification, and it's a good source of vitamin C. Cooking it with turmeric, black pepper and oil turns a humble vegetable into a warming, protective dish.
Good to know: For a lower-carb version, leave out the potatoes and use extra cauliflower.
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