Potatoes and cauliflower with sesame oil and spices
This dish features a delightful combination of potatoes and cauliflower infused with the warm flavors of cumin, turmeric, and coriander, all enhanced by sesame oil. It's an easy, healthy option for a side dish or light main course.
Cook time 35 min
Prep time 15 min
Ingredients:
3 cups potatoes5 tbsp sesame oil
1 tsp ground cumin
1 tsp coriander leaves
1 tsp turmeric powder
1 tsp red pepper (spice)
1 red hot chili pepper red hot chili peppers
1 head cauliflower
4 tbsp water
1 dash salt
1 tsp ground cumin
2 garlic cloves
1 tsp coriander leaves
This recipe for potatoes and cauliflower with sesame oil and spices is a delightful combination of earthy vegetables and fragrant spices. It's an easy-to-follow dish that brings together the robust flavors of cumin, turmeric, and coriander with the unique warmth of sesame oil. Perfect as a savory side dish or a main course for a light dinner, this recipe is both healthy and delicious.
Instructions:
- Wash and cube the potatoes.
- Cut the cauliflower into florets.
- Finely chop the red hot chili pepper.
- Mince the garlic cloves.
- In a large skillet or wok, heat 5 tablespoons of sesame oil over medium heat.
- Add 1 teaspoon of ground cumin, 1 teaspoon of coriander leaves, 1 teaspoon of turmeric powder, and 1 teaspoon of red pepper spice to the hot oil.
- Stir the spices continuously for about 30 seconds until they release their aroma.
- Add the cubed potatoes and the chopped red hot chili pepper to the skillet.
- Stir well to coat the potatoes with the spice mixture.
- Cover the skillet and cook for about 10 minutes, stirring occasionally, until the potatoes start to soften.
- Add the cauliflower florets and the minced garlic to the skillet.
- Stir to mix everything together.
- Pour in 4 tablespoons of water.
- Season with a dash of salt.
- Cover the skillet and cook for an additional 10-12 minutes, stirring occasionally, until the cauliflower and potatoes are tender.
- Uncover the skillet and cook for another 2-3 minutes, allowing any excess water to evaporate and the vegetables to get slightly crispy.
- Check the seasoning and adjust with additional salt if needed.
- Garnish with the remaining teaspoon of ground cumin and 1 teaspoon of coriander leaves.
- Transfer the dish to a serving bowl and enjoy it hot as a flavorful side dish or a light main course.
Cooking potatoes and cauliflower with sesame oil and spices results in a richly flavored and wholesome dish that's sure to delight your taste buds. Serve it hot as a side dish for your main course or enjoy it on its own for a light and satisfying meal. The harmony of spices and the distinctive touch of sesame oil make this recipe a surefire winner.
Potatoes and cauliflower with sesame oil and spices FAQ:
The potatoes and cauliflower are done when they are tender when pierced with a fork. This usually takes about 10-12 minutes after adding the cauliflower.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
You can substitute sesame oil with olive oil or coconut oil for a different flavor. Keep in mind, the sesame flavor will be replaced.
A large skillet or wok is recommended to allow even cooking and enough space to stir the vegetables properly.
To reduce the spice level, use less red hot chili pepper or omit it altogether. For more heat, add additional chili pepper or use a spicier pepper variety.
Tips:
- Cut the potatoes and cauliflower into evenly sized pieces to ensure they cook uniformly.
- For a spicier dish, increase the amount of red pepper or add an extra hot chili pepper.
- Toast the spices briefly before adding the vegetables to enhance their flavors.
- You can garnish the finished dish with extra fresh coriander leaves for added freshness and color.
- Consider using freshly ground cumin and coriander seeds for a more intense and aromatic flavor.
Nutrition per serving
3 ServingsCalories 360kcal
Protein 7g
Carbohydrates 33g
Fiber 7g
Sugar 5g
Fat 24g
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