Samosa BowlFrom jo_jo_ba 1 year ago
- 250g cauliflower, chopped shopping list
- 85g red-skinned potato, diced shopping list
- ¼ tsp fennel seed shopping list
- ½ tsp cumin shopping list
- ¼ tsp cinnamon shopping list
- ½ tsp brown mustard seeds shopping list
- ¼ tsp turmeric shopping list
- ½ tsp coriander seed shopping list
- ¼ tsp fenugreek seeds shopping list
- Pinch cayenne shopping list
- ¼ small onion, diced shopping list
- 2 cloves garlic, diced shopping list
- 1 tsp fresh grated ginger shopping list
- Pinch salt shopping list
- ¼ cup frozen peas shopping list
- 1 tbsp lemon juice shopping list
- 60g firm tofu, drained, pressed and crumbled shopping list
- 4 baby carrots, diced shopping list
How to make it
- Preheat the oven to 400F.
- Spread the cauliflower and potato on a baking sheet, sprinkle with salt and roast for 20 minutes, until cooked through.
- Meanwhile, in large skillet sprayed with cooking spray or spritz oil, fry fennel seed, cumin, cinnamon, mustard seeds, turmeric, coriander, fenugreek and cayenne 1 minute.
- Add onion, garlic, ginger and salt; fry until softened, about 3 minutes.
- Stir in potato mixture and peas. Stir in lemon juice and serve.
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