
Ingredients
- Two big handfuls of new Potatoes – halved
- Big glug of oil
- 1 onion – diced
- 7 cloves garlic – diced
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 lemon – rind and juice
- 1 red chilli – finely diced
- 1 tbsp minced ginger
- 1 tin chopped tomatoes
- 1 tin coconut milk
- Handful of green beans
- Cauliflower – cut into florets
- Handful of coriander – chopped
- Salt to taste
- Brown or white rice to serve
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Method
- Put the potatoes in a pan with some water over a low heat to cook them through while you get started with the rest – remove them from the heat after about 10-15 minutes when they are tender
- Heat oil over a low heat in a big pan and throw in the onions
- Put the garlic, peppercorns, coriander seeds, cumin seeds, turmeric, lemon, chilli and minced ginger in a pestle and mortar. When you finish trying to figure out which bit is the pestle and which bit is the mortar – grind it all together into a paste (or use a food processor if you aren’t trying to impress anyone)
- When the onions are softened up, add the spice mix and stir it all together with the tomatoes and coconut milk
- Stir together and bring to a simmer over a low heat before adding the cauliflower and beans
- Simmer for 10 minutes or until the veges are tender
- Throw in the potatoes and coriander
- Bring back to a simmer and season it before serving over rice with a wedge of lemon
- Take photos and tag @vaguelyvegetarian on Instagram
- Bask in social media glory
Great post 😁