from Vegetarian and Vegetable Cooking: The definitive encyclopedia of healthy vegetarian food, Christine Ingram
serves 4-6
1 large potato, peeled and diced 1 small cauliflower, chopped 1 onion, chopped 1 Tbs. sunflower oil 1 garlic clove, crushed 1 Tbs. grated fresh ginger 2 tsp. ground turmeric 1 tsp. cumin seeds 1 tsp. black mustard seeds 2 tsp. ground coriander 4 cups vegetable stock 1-1/4 cups plain yogurt salt and freshly ground black pepper fresh cilantro or parsley to garnish
Put the potato, cauliflower and onion in a large saucepan with the oil and 3 Tbs. water. Heat until hot and bubbling, then cover and turn the heat down. Continue cooking the mixture for about 10 minutes. Add the garlic, ginger and spices. Stir well and cook for another 2 minutes, stirring occasionally. Pour in the stock and season well. Bring to a boil, then cover and simmer for about 20 minutes. Stir in the yogurt, season well and garnish with cilantro or parsley. - Updated: March 14, 2005
