Serves 2

Vegetable oil

1 small cauliflower (about 300g or so), broken up into florets

1 medium sweet potato, peeled and cubed

1/2 tsp black mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric

Salt and pepper

Handful of fresh coriander, roughly chopped

1 Heat some vegetable oil in a heavy bottomed saucepan. When really hot, throw in the mustard and cumin seeds.

2 After a few seconds, the seeds should start popping all over the place. Give it a quick stir, then add the cubed sweet potato. Turn down the heat, and cook with the lid on, stirring occasionally, for about 5 or 6 minutes.

3 Add the cauliflower florets and the turmeric, and season with salt and pepper to taste. Add enough water to just cover the bottom of the pan, then put the lid back on, and cook for about 8 to 10 minutes, depending on how soft you like your vegetables. Check the liquid every now and then, and add more water if it looks like it’s sticking to the bottom of the pan.

4 Once cooked, stir through the coriander, and serve with rice or flat breads.

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