Prep 15 mins Cooking 20 mins Not suitable fir freezing Cook the potatoes and cauliflower in a large pan of lightly salted boiling water for 5-6 minutes. Drain and set aside. Heat a little of the stock in a large wok or frying pan and fry the onion, ginger, garlic and chilli for 3-4 minutes until softened. Stir in the cumin seeds, mustard seeds and turmeric and cook until the seeds start to pop. Stir in the potatoes, cauliflower, remaining stock, tomatoes, garam masala and coriander. Bring to the boil, cover and simmer for 5 minutes. Season to taste and serve spooned over boiled basmati rice or naan bread. Adapted from BBC Vegetarian Magazine. Posted to fatfree digest by "andy&shell"
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 7 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 205.7mg||7 %|
|Potassium 439.2mg||12 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 6.7g|
|Protein 3g||4 %|
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Calories per serving: 53
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