| 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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