Indian Curried Vegetables
Makes 3 Cups
½ tsp Oil
½ Onion cut into thin wedges
2 tsp Grated ginger
1 tsp Mustard seeds
½ tsp Turmeric powder
½ tsp Mild curry powder
1 Cup chopped tinned tomatoes
150g Cauliflower florets – blanched
½ Bag of silverbeet – stalks removed and finely sliced
Salt and pepper
½ Cup chopped coriander
METHOD
• Gently sauté onions in ½ tsp oil until soft
• Add ginger, turmeric, mustard seeds and curry powder – stir until fragrant
• Add tomatoes and heat through
• Add blanched cauliflower, silverbeet and ½ cup water –stirring until silverbeet is cooked through
• Add salt and pepper to taste
• Serve and sprinkle with coriander
