LIFESTYLE NEWS - This spicy potato and cauliflower curry is a perfect option for a meat-free dinner. Plus, it's loaded with delicious spices.
You’ll need:
300g McCain Diced Potato; 500g McCain Cauliflower Florets; 2 tablespoons vegetable oil; 2 onions, finely chopped; 1 teaspoon cumin seeds; 1 dried red chilli, chopped; 2 heaped teaspoons crushed garlic and ginger; 1 teaspoon chilli powder; 2 teaspoons curry powder; 1 teaspoon coriander powder; ½ teaspoon turmeric; a sprig of curry leaf; 2 large tomatoes, chopped; salt according to taste; 1 teaspoon garam masala; small bunch coriander leaves.
How to:
Heat pot on medium heat and add oil, onions, cumin seeds and red chilli. Allow onions to brown a bit before adding the garlic and ginger.
Next, add the chilli powder, coriander powder and turmeric – mix well with the onions.
Add the tomatoes and curry leaf. Add McCain diced potatoes and McCain cauliflower florets and salt.
Allow to simmer until cauliflower and potatoes have softened – add water if needed.
Sprinkle with garam masala and chopped coriander and turn off the heat.
Serve with roti or basmati rice and sambals.
Recipe & image by McCain.
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