Cauliflower with sweet potatoes

  • 2 tbsp grapeseed oil
  • 1/2 onion, chopped
  • 20g chopped ginger
  • 1 tbsp cumin seeds
  • 1 tbsp coriander powder
  • 1 tsp turmeric
  • 1 tsp salt
  • Pinch of freshly ground pepper
  • 1 tomato, chopped
  • 1 large sweet potato, peeled and cut into 2.5cm chunks
  • 120ml water
  • 1 small cauliflower, cut into bite-sized florets
1) Place the oil in a large non-stick skillet and heat over a medium-high heat. Add the onion and ginger and cook for 4 minutes.

2) Stir in the spices and salt and pepper and toast for 15 seconds and then add the tomatoes, sweet potatoes and water. Bring to a boil and then turn down the heat and cook until the potatoes are tender, about 10 minutes.

3) Add the cauliflower and stir well. Place a tight fitting lid on the pan and cook until the cauliflower is tender-crisp, about 5 to 8 minutes.

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