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.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!