| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 500 |
g |
Potatoes; (1lb) |
| 175 |
g |
Small broccoli florets; (6oz) |
| 50 |
g |
Butter; (2oz) |
| 1 |
|
Onion; finely sliced |
| 1 |
ts |
Ground cardamon |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Turmeric |
| 2 |
ts |
Freshly grated ginger |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
Lemon juice |
|
|
Salt and freshly ground black pepper |
| 3 |
tb |
Natural Greek yogurt |
| 2 |
tb |
Freshly chopped coriander |
INSTRUCTIONS
1. Peel the potatoes and cut into 2cm (3/4 inch) cubes. Cook in lightly
salted boiling water for 5-10 minutes, until just tender. Blanch the
broccoli florets for 2-3 minutes.
2. Melt the butter in a saucepan and gently fry the onion and spices for
4-5 minutes.
3. Add the lemon juice, seasoning to taste and the drained potatoes and
broccoli. Cook for a further 3 minutes, stirring occasionally.
4. Stir in the yogurt and coriander and transfer to a warmed serving plate.
Converted by MC_Buster.
NOTES : Delicious accompaniment to grilled chicken, or as a main course
with a crisp salad.
Converted by MM_Buster v2.0l.
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