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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!