Bring theHeat

Remix your side-dish repertoire with this nutrient-packed aloo gobi recipe, adapted from Indian-ish, co-authored by food writer Priya Krishna

INGREDIENTS SERVES 4

• RUSSET POTATOES, 2, CUT INTO 5CM STICKS

• A CAULIFLOWER HEAD, CUT INTO FLORETS

• OLIVE OIL, FOR FRYING

• CUMIN SEEDS, 1TSP

• A YELLOW ONION, SMALL, FINELY DICED

• GROUND TURMERIC, ½TSP

• CAYENNE PEPPER, A PINCH

• GINGER, FRESH, 1TBSP, JULIENNED

• LIME JUICE, FRESH, 1TBSP

• CORIANDER, FRESH, A SMALL HANDFUL, CHOPPED

METHOD

FIRE UP YOUR METABOLISM

Prep the potatoes

and cauliflower – a powerful source of disease-beating glucosinolates – and toss with the olive oil. Line a baking sheet with foil and spread the veg on top, in an even layer. Roast in a 200°C oven until browned and slightly crisped – about 30 minutes – tossing halfway through. “By roasting the potatoes before sautéing them, you ensure that they stay crisp and intact, rather than turning into mush,” says Krishna.

In a large pan over medium-high,

heat about two tablespoons of the oil. Add the cumin and cook until aromatic – 30-60 seconds. Reduce the heat to medium and stir in the onion and turmeric. Curcumin, the active compound of this powerhouse spice, is thought to have anti-ageing properties. Sauté until the onion softens, then add the cayenne and ginger. Cook for one minute.

Add the potatoes and cauliflower,

along with any charred bits from the foil. Gently mix, add some salt and cook, stirring occasionally for about six minutes until the vegetables are tender. Remove from the heat, add the lime juice and garnish with coriander.