Cut potatoes and cauliflower; prepare onion, ginger, cumin, coriander, chilli and turmeric.

Ingredients

• 600 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 500 gCauliflower, raw
• 180 gOnions, raw
• 30 gOil, olive, salad or cooking
• 5 gSpices, turmeric, ground
• 20 gGinger root, raw
• 120 gBeverages, water, tap, drinking
• 7 gSalt, table
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne

Method

1. Cut potatoes and cauliflower; prepare onion, ginger, cumin, coriander, chilli and turmeric.
2. Fry spices, onion and ginger in all oil at 170 °C for 5 minutes.
3. Add potatoes, cauliflower, salt and 120 g water; cook covered 15 minutes.
4. Uncover and finish 5 minutes until potatoes are tender and oil remains in the dish.