These Indian spiced potatoes and carrots are a simple way to add amazing taste to any meal. The almonds and mint create a crunchy contrast and perfect combination of textures and flavours.
Serves: 4-6
INGREDIENTS
500 grams waxy potatoes, scrubbed
500 grams carrots, peeled
1 teaspoon ground turmeric
To cook
3 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon each whole cumin and black mustard seeds
1 teaspoon ground coriander
½ teaspoon each ground cinnamon and turmeric
1 tablespoon honey
½ cup water
sea salt and freshly ground pepper
To serve
½ cup slivered almonds, roasted
2 tablespoons chopped mint
2 teaspoons orange flower water, optional
plain yoghurt
METHOD
Cut the potatoes and carrots into medium-sized chunks. Add to a pan of boiling, salted water with the turmeric and cook until both are just tender. Drain well and set aside. The potatoes will be bright yellow.
To cook: Heat the oil in a wok until hot and cook the onion for 2 minutes. Add the garlic, all the spices and honey and fry for 1 minute. To avoid the spice mixture catching and burning, add a splash of water if necessary. Stir in the water and bring to the boil. Add the potatoes and carrots, season and turn to coat in the spice mixture. Cook for 5 minutes until the vegetables are tender. Fold in the almonds and mint and sprinkle with the orange flower water if using.
To serve: Transfer the vegetables to a serving bowl and serve with yoghurt.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.