Wednesday's healthy recipe

Ingredients

(serves 4)

· 1 large potato, chopped into cubes
· 5 cauliflower florets
· 1 tbsp olive oil
· 1 onion, chopped
· 2 cloves garlic
· 1cm fresh ginger
· 1 red chilli, deseeded and finely chopped
· 1 tbsp flaked almonds
· 1 tsp turmeric
· 1 tbsp fresh coriander, chopped
· 1 tbsp tomato puree
· ½ pint stock (from potato and cauliflower)

Method

· Part boil the potato and cauliflower for 3 minutes and drain. Save the water to add to the saucepan later
· Heat the oil in a saucepan and fry the onion, garlic, ginger and chilli for 1 minute, then add the almonds, turmeric and coriander and cook for a further 2 minutes
· Add the potatoes, cauliflower, tomato puree and water, stir well and simmer for 15 minutes until the potato and cauliflower are tender