Spicy Potatoes and Cauliflower

Ingredients

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Sesame oil

  Salad or cooking

  4 tbsp or 54g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Cauliflower

  Raw

  1 head medium or 588g

• Water

  Plain, clean water

  4 tbsp or 59g

• Salt

  Table

  1 dash or 0.4g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Bring a large pot of well-salted water to a boil. Cut the potatoes into 1-inch cubes and boil until just tender, 8-10 minutes. Drain well and set aside.
2. Heat about three-fourths of the sesame oil in a large skillet or wok over medium heat. Add the ground cumin, ground coriander, turmeric, cayenne, and chopped chili, and stir until fragrant, 20-30 seconds.
3. Add the cauliflower and the water. Cook, stirring frequently, until the cauliflower is crisp-tender, 6-8 minutes.
4. Add the cooked potatoes and stir-fry until heated through and well coated with the spices, 2-3 minutes. Season to taste with salt and remove from the heat.
5. In a small pan, warm the remaining sesame oil over medium heat. Add the cumin seeds and garlic, and cook, stirring, until lightly browned and aromatic, 1–2 minutes.
6. Pour this over the vegetables and toss gently. Finish with chopped cilantro and serve immediately.