500 grams waxy potatoes, scrubbed
500 grams carrots, peeled
1 teaspoon ground turmeric
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
½ cup slivered almonds, roasted
2 tablespoons chopped mint
2 teaspoons orange flower water, optional
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.