Ingredients:
Large Potato – 1, diced
Small Cauliflower – 1, chopped
Onion – 1, chopped
Oil – 1 tbsp
Garlic – 1 clove, crushed
Fresh Root Ginger – 1 tbsp, grated
Ground Turmeric – 2 tsp
Cumin Seeds – 1 tsp
Black Mustard Seeds – 1 tsp
Ground Coriander – 2 tsp
Vegetable Stock – 4 cups
Low-fat Yogurt – 1 1/4 cups
Salt – to taste
Ground Black Pepper – to taste
Fresh Coriander Leaves – to garnish
Method:
1. Put the potato, cauliflower and onion into a large, heavy pan with the oil and 3 tbsp of water.
2. Heat until hot and bubbling, then stir well, cover the pan and turn the heat down. Continue cooking the mixture for about 10 minutes.
3. Add the garlic, ginger and spices.
4. Stir well and cook for another 2 minutes, stirring occasionally.
5. Pour in the stock and season well.
6. Bring to boil, then cover and simmer for about 20 minutes.
7. Puree in a food processor and return to the pan.
8. Stir in the yogurt, adjust the seasoning.
9. Serve garnished with coriander leaves.
