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.

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