Spiced Cauliflower and Potato
By: Wendy Barker
1 2 lb bag your favourite LITTLE POTATO COMPANY potatoes, diced
1 cauliflower head, broken into small florets
¼ c canola oil
1 t fennel seeds
1 t cumin seeds
¼ t mustard seeds
¼ t fenugreek leaves
½ t crushed red chili flakes (or more if desired)
1 t salt
1 t ground cumin
1 t ground coriander
2 T turmeric
fresh cracked pepper to taste
1 lb chopped cooked beef or chicken or ground beef
Method:
In a non-stick fry pan, heat the oil and add the fennel, cumin, mustard seeds and fenugreek. Cook over medium heat, stirring constantly, until the seeds
Image to come
begin to pop. Add the red chili flakes, cauliflower and potatoes; combine well.
Add the remaining spices, and season to taste. Sauté for 10 minutes. Add ¼ cup water, stir in cooked meat and simmer over low heat, covered, for 15 minutes or until vegetables are crisp tender.