| INDONESIAN-STYLE VEGETABLES INGREDIENTS: 2 tbsp (30 ml) oil (preferably polyunsaturated) 4 oz (100g) chopped onions 1 clove garlic ~ finely chopped ½ teaspoon turmeric (2.5 ml) ½ teaspoon paprika ½ teaspoon ground cumin ½ teaspoon dry mustard 2 tbsp (30 ml) tomato puree ½ vegetable stock cube 1 lb potatoes (450g) ~ cut into cubes 1 cauliflower ~ broken into florets ¾ pint water (450ml) salt and fresh ground pepper small piece ginger ~ peeled and finely chopped ¼ pint natural yoghurt (150 ml) ½ teaspoon (2,5 ml) fresh coriander ~ chopped ½ teaspoon fresh mint ~ chopped Heat the oil and sauté the onion and garlic until soft. Add the spices and stir well. Stir in the tomato puree and the crumbled stock cube. Add the potatoes and cauliflower ~ stirring well so that the flavours are coating the vegetables. Pour on the water and seasoning ~ add the ginger. Bring to the boil and simmer gently for 15 – 20 minutes, until all the vegetables are just cooked. Strain off a little of the liquid into a bowl and blend in the yoghurt. Stir this into the vegetables. Mix well, and add the chopped herbs. Serve with pasta shells or rice. To add protein to this, add sliced eggs (previously hard boiled) or cooked (preferably canned) chick peas. |