spicy potatoes with broccoli

[Guest guest]

* Exported from MasterCook *

 

Spicy Potatoes with Broccoli

 

Recipe By :Rosamond Richardson (1996)

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds potatoes (750 g) -- scrubbed, cut into cubes

2 teaspoons turmeric

2 teaspoons salt

2 tablespoons sunflower oil -- (2 to 3)

2 medium onions -- sliced

3 teaspoons cumin seed

3 garlic cloves -- peeled, sliced

1 teaspoon chili powder

2 teaspoons ground ginger -- (2 to 3)

2 teaspoons ground coriander -- (2 to 3)

3 large tomatoes -- chopped

1 1/2 pounds broccoli (750 g) -- cut into small florets

-- (include the stalk)

 

This simple Indian style mixture is delightfully spices. It makes a delicious

dish for cold weather, served with naan bread and rice. Serve to 4 to 6. Vegan.

 

1. Cover the potatoes with water in a saucepan and add the turmeric and salt.

Bring to the boil and simmer for 8-10 minutes, or until the potatoes are tender.

Drain, reserving the liquid.

 

2. Heat the oil in a separate pan, add the onion and stir-fry over a medium heat

for 5 minutes. Stir in the cumin seeds and garlic and cook for a further minute

or two, then add the ground spices. Stir in the tomatoes with their juices and

saute over a medium heat for 2 minutes. Finally, add the broccoli and toss well

to coat with the mixture.

 

3. Add some of the potato water to the pan, stirring all the time to make a

thick, creamy sauce. If necessary, add a little more tap water - but don't make

the sauce too thin. Bring to the boil, cover with a lid and simmer gently for

6-8 minutes, or until the broccoli is tender. Finally, stir in the potatoes

carefully and season to taste with a little sea salt.

 

Source:

" The Great Vegetarian Cookbook "

Copyright:

" 2003 Edition (Kyle Cathie Ltd) ISBN 1856264289 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 190 Calories; 6g Fat (24.9% calories from

fat); 6g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 750mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 4600 0 0 0 0 0 0 0 0 0 0 206 0