This fresh aromatic dish makes the most of cauliflower; at its seasonal best in spring.
Preparation time: 5 mins
Cooking time: 25 mins
Number of servings: 4
Nutrition information per serving
1 tsp of vegetable oil
1 tsp of fennel seeds
1 tsp fenugreek seeds
1 tsp of mustard seeds
1 tsp of nigella seeds
1 large onion, peeled and chopped
2 inch piece of root ginger
1 tsp of chilli powder
1 head of cauliflower (600g)
1 tsp of turmeric
2 tins of chopped tomatoes (400g each
1.Heat the oil in a non-stick pan, add the dry seed spices and cook until they start to pop. Add the onion and fry for 2 minutes until softened and then stir in the grated ginger and chilli powder.
2.Add the cauliflower florets and turmeric and cook for 2 -3 minutes before adding the tomatoes and 100ml of water.
3. Cover with a lid, reduce the heat and cook for about 15 minutes or until the cauliflower is just tender.
Thanks to tescodiets.com who have provided this article.