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Spiced potatoes and cauliflower with nuts

  • 4servings
  • 27minutes
  • 256calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B2, C, E, P
MineralsCopper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400g potatoes, peeled and cut into 2cm dice

  2. pinch of saffron

  3. 15g fresh root ginger, peeled and finely chopped

  4. 2 garlic cloves, crushed

  5. 1 small onion, chopped

  6. 1 small cauliflower, cut into small florets

  7. 150ml vegetable stock, hot

  8. 150g low-fat natural yoghurt

  9. 3 tbsp ground almonds

  10. 2 tsp garam masala

  11. TO GARNISH

  12. 50g cashew nuts, roughly chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a large saucepan of boiling water and simmer for 5 minutes, then drain.

  2. Dry the pan, then heat the saffron gently until lightly toasted. Add the ginger, garlic, onion, cauliflower, stock and yoghurt. Stir in the potatoes and ground almonds.

  3. Bring to the 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 cashew nuts under a hot grill. Scatter the toasted cashews and coriander over the curry and serve.

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