Turmeric Spiced Cauliflower & Potato

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I was discussing with Dean the other day how funny it is that, in the Western world, we don't really question that “food” comes in a box, a plastic packet or a plastic tub.

It came to mind when we were walking past the frozen aisle and I noticed the fluorescent and brightly coloured plastic tubs of ice cream sitting on the shelves. We can buy ready-made ice cream and rarely stop to think about what it would look like to simply make something ourselves.

Of course, there is a place for convenience. But I think there is something really valuable about returning to the idea of being an “ingredient household”... keeping things super simple yet wholesome by having ingredients on hand and creating meals from what we already have, rather than relying on packets, jars and pre-made sauces.

This turmeric-spiced cauliflower and potato is exactly that. You don't need a jar, a packet or a pre-made curry paste...It's just simple vegetables, pantry spices and one pot. Simple, nourishing and grounding, this has been an easy meal to make in our household from scratch, any day of the week.

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INGREDIENTS

Serves: 2 persons

Time: 40 minutes

Spice Base

2 tsp untoasted black sesame oil 2 tsp turmeric

1 tsp cayenne pepper

1 tsp ground cumin

1 tsp ground fennel

1 bay leaf

Vegetables

2 cups cauliflower florets

4 potatoes, peeled and cubed

2 cups water

Final touches

2 tbsp celtic salt

Pinch of black pepper

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METHOD

Spice Base Heat the sesame oil in a large pot over medium heat.

After about 1 minute, add the turmeric, cayenne, cumin, fennel and bay leaf. Stir gently for 30–60 seconds, allowing the spices to become fragrant without burning.

Vegetables

Add the cubed potatoes and gently stir until they are well coated in the spices.

Pour in the water and bring to a boil. Cover with a lid and cook for approximately 15 minutes, or until the potatoes are beginning to soften.

Add the cauliflower and salt. Reduce the heat to a gentle simmer and cook for another 5–8 minutes, or until the vegetables are tender.

Cooking time may vary depending on the size of your vegetables and how soft you like them.

Assemble & Serve

Remove the bay leaf before serving.

Add a pinch of freshly ground black pepper and serve warm.

I hope this inspires you to live a little more "from scratch"

With love,

Christine

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