Spiced potatoes and cauliflower with nuts
The warm, golden colour and flavour of saffron with a mild kick of ginger help to make this vegetable curry a real winner. Garlic is an important ingredient not just for flavour, but for its many health benefits. Serve with warm nan bread.
400 grams (14 oz) potatoes, peeled and cut into 2 cm dice
pinch of saffron threads
15 grams (1⁄2 oz) fresh ginger, peeled and finely chopped
2 garlic cloves, crushed
1 small onion, chopped
2⁄3 cup low-fat plain yogourt
1 small cauliflower, cut into florets
2⁄3 cup diluted salt-reduced or homemade vegetable stock, hot
1⁄4 cup ground almonds
2 teaspoons garam masala
1⁄3 cup unsalted cashews
2 tablespoons chopped cilantro
1.Place the potatoes in a large pot of boiling water and simmer for 5 minutes, then drain.
2.Dry the pot thoroughly, then heat the saffron gently until lightly toasted. Add the ginger, garlic, onion, yogourt, cauliflower and stock. Stir in the potatoes and ground almonds.
3.Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, for about 10 minutes until the vegetables are just tender. Stir in the garam masala and cook for a further 2 minutes.
4.Meanwhile, toast the cashews under a hot grill. Scatter the toasted cashews and cilantro over the curry and serve.
Cook’s tip• Toasting saffron helps to bring out the colour and flavour, but must be done very lightly to prevent scorching. Keep shaking the pan over the heat to keep the saffron moving.
Variations• If you don’t have saffron, 1⁄2 teaspoon ground turmeric will add a rich colour to the curry. • Scatter 2 chopped hard-boiled eggs over the curry just before serving.
Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Each serving
10 g protein • 10 g fat of which 1.5 g saturates • 22 g carbohydrate • 5 g fibre • 231 Calories
