30 ml (2 tbsp) sunflower oil
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) ground coriander
2.5 ml (1/2 tsp) mustard powder
2.5 ml (1/2 tsp) ground turmeric
pinch of cayenne pepper
1 large cauliflower, trimmed and broken into florets
225 g (8 oz) carrots, peeled and sliced
1 onion, skinned and chopped
1 cooking apple, peeled, cored and chopped
100 ml (4 fl oz) water
300 ml (1/2 pint) natural yogurt
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) ground coriander
2.5 ml (1/2 tsp) mustard powder
2.5 ml (1/2 tsp) ground turmeric
pinch of cayenne pepper
1 large cauliflower, trimmed and broken into florets
225 g (8 oz) carrots, peeled and sliced
1 onion, skinned and chopped
1 cooking apple, peeled, cored and chopped
100 ml (4 fl oz) water
300 ml (1/2 pint) natural yogurt
method
1. Heat the oil in a large pan, add the spices and cook gently for 2 minutes, stirring. Add the cauliflower florets to the pan with the carrots, onion and apple. Cook for 5 minutes, stirring, until soft.
2. Add the water and yogurt, stir well, cover and simmer gently for about 10 minutes or until the vegetables are just tender.
2. Add the water and yogurt, stir well, cover and simmer gently for about 10 minutes or until the vegetables are just tender.
serving amount
serves 4
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