Spicy potatoes and broccoli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Potatoes; (1lb) |
| 175 | grams | Small broccoli florets; (6oz) |
| 50 | grams | Butter; (2oz) |
| 1 | Onion; finely sliced | |
| 1 | teaspoon | Ground cardamon |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Turmeric |
| 2 | teaspoons | Freshly grated ginger |
| 1 | Clove garlic; crushed | |
| 1 | tablespoon | Lemon juice |
| Salt and freshly ground black pepper | ||
| 3 | tablespoons | Natural Greek yogurt |
| 2 | tablespoons | Freshly chopped coriander |
Directions
1. Peel the potatoes and cut into 2cm (¾ inch) cubes. Cook in lightly salted boiling water for 5-10 minutes, until just tender. Blanch the broccoli florets for 2-3 minutes.
2. Melt the butter in a saucepan and gently fry the onion and spices for 4-5 minutes.
3. Add the lemon juice, seasoning to taste and the drained potatoes and broccoli. Cook for a further 3 minutes, stirring occasionally.
4. Stir in the yogurt and coriander and transfer to a warmed serving plate.
Converted by MC_Buster.
NOTES : Delicious accompaniment to grilled chicken, or as a main course with a crisp salad.
Converted by MM_Buster v2.0l.