Mildly spiced vegetables

Recipe from: 7/1/2001 12:00:00 AM
Ingredients 13
Servings 1
Minutes 30 minutes


Serving Change
  • 45
    ghee or sunflower oil
  • 2
    large potatoes, peeled and cut into chunks
  • 1
    small cauliflower, cut into small florets
  • 2
    aubergines, cut into chunks, salted and rinsed
  • 3
    courgettes, cut into chunks
  • 1
    red pepper, seeded and cubed
  • 1
    green pepper, seeded and cubed
  • 4
    tomatoes, peeled and roughly chopped
  • 2
    ground turmeric
  • 5
    ground ginger
  • 5
    ground cumin
  • 15
    castor sugar
  • 5


30 minutes
1 Heat half the ghee or oil in a large saucepan over medium heat. Add potatoes and fry until browned, then set aside. Brown cauliflower florets. 2 Add potatoes and remaining vegetables to the saucepan and fry for 5 minutes while stirring. 3 Mix the turmeric, ginger and cumin together and sprinkle over vegetables. Add 250 ml water. Season with salt and pepper to taste. Cover and simmer gently for 15 minutes, stirring occasionally. 5 Add sugar and cook for a further 15 minutes. Sprinkle with aniseed. Serves: 4-6 Preparation time: 30 minutes Cooking time: 45 minutes

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