Cauliflower, brinjals and potatoes braised in herb sauce

Recipe from: 10/20/1993 12:00:00 AM
Ingredients 18
Servings 4
Time

Ingredients

  • 2
    medium onions, finely chopped
  • 60
    ml
    sunflower or olive oil
  • 2
    large cloves garlic, crushed
  • 5
    cm
    piece fresh ginger, grated
  • 125
    ml
    finely chopped parsley or coriander leaves
  • 15
    ml
    ground coriander
  • 2
    ml
    ground fennel seed or aniseed
  • 2
    ml
    crushed dried red chilli
  • 2
    ml
    turmeric
  • 125
    ml
    tomato purée
  • 10
    ml
    tomato paste
  • 10
    ml
    paprika
  • 60
    ml
    ground almonds
  • 375
    ml
    water
  • 250
    g
    potatoes, cubed
  • 1
    kg
    cauliflower, cored and cut into florets
  • 15
    ml
    toasted cumin seed
  • salt to taste
 

Method

 
Cook onions in oil in a large saucepan or frying pan for 10 minutes, or until transparent. Add garlic, ginger and parsley and cook for 30 seconds. Stir in spices and cook for a few seconds, then add tomato purée, tomato paste, paprika and almonds and cook over low heat, stirring constantly, until blended. Add water, potatoes and brinjals to pan and simmer, covered, for 15 minutes, then stir in cauliflower and simmer for another 15 minutes, or until cauliflower is nearly tender, adding a little more water if necessary to prevent sticking. Remove from stove and set aside for at least 30 minutes to allow flavours to develop. Sprinkle with cumin seed and salt. Heat through before serving. TOTAL KILOJOULE COUNT: 4 630 kJ (1 105 Cal). A portion: 1 160 kJ (275 Cal).
 

 

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