Ingredients
- —200 g potatoes (waxy, cut into ±3 cm pieces)
- —150 g cauliflower (small florets)
- —¼ lime (juice)
- —50 ml vegetable broth (Maggi natural or low-sodium organic)
- —½ tomato (diced)
- —¼ tbsp tomato paste
- —¼ tbsp flaked almonds (toasted)
- —⅛ red chili (finely chopped)
- —¾ cm fresh ginger (grated)
- —¼ tbsp garam masala
- —¼ tsp paprika powder
- —¼ tsp turmeric
- —Handful of fresh parsley (or cilantro)
- —¼ clove garlic (finely chopped)
- —¼ small onion (finely chopped)
- —1 tsp olive oil or ghee
Instructions
Boil the potato pieces in salted water for 5 minutes until slightly softened, drain, and set aside.
Heat the oil in a large pan and sauté the onion, garlic, ginger, and red chili until the onion is translucent.
Add the tomato paste, garam masala, paprika powder, and turmeric, and briefly cook to release the flavors.
Add the cauliflower and potatoes to the pan, stirring to coat everything in the spices.
Stir in the diced tomato and vegetable broth, then let it simmer gently for 15–20 minutes until the sauce thickens.
Squeeze some lime juice over the dish and garnish with parsley and toasted flaked almonds.
Serving Tip
Full of flavor, mildly spicy, and completely Metabolic-proof with natural fats and plenty of vegetables. Serve in a bowl or deep plate with some fresh parsley on top. Delicious with a spoonful of (goat) yogurt to mellow the spices.
Storage Tip
Store covered in the fridge for up to 3 days. Reheat in a pan over low heat with a splash of broth or in the microwave.