good things - Liz Posmyk
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs

Meatless Monday : Sweet Spiced Potatoes with Cauliflower and Pumpkin

29/8/2011

4 Comments

 
Fresh cauliflowers at the market
Beautiful fresh cauliflower is perfect for this dish with sweet spiced potatoes and pumpkin
My friend Martyna The Wholesome Cook, reminded me via a Twitter message that today is 'Meatless Monday'. 

So, here's my contribution.  There is no pretence with this dish.  It’s simple, filling and deliciously flavoursome!  A combination of mixed potatoes, pumpkin and cauliflower — teamed with aromatic spices and served on a bed of couscous.

SWEET SPICED POTATOES WITH CAULIFLOWER AND PUMPKIN
60g butter or margarine
800g-1kg vegetables: (include potatoes, pink & white sweet potatoes, butternut pumpkin and cauliflower)
2 onions, peeled and chopped
1 clove garlic, chopped
1.5 cups vegetable stock
spices: 1/2 teaspoon each coriander powder, cumin seeds, black peppercorns, fenugreek, chilli flakes, turmeric and cardamom pods

Peel the potatoes and pumpkin, and cut into small chunks.  Cut the cauliflower into small florets.  Wash and set aside. Combine the spices in a mortar and grind well with pestle.  Use what you need for this recipe and store the remainder, refrigerated, in a tightly sealed jar.  Or, use a good curry blend.

Heat butter/margarine in a wok or frypan and fry the onion and garlic until golden.  Add the spices and stir for a minute or two until fragrances are released.  Stir in the chunks of potato and pumpkin, then add the cauliflower florets.  Add the stock and stir carefully, ensuring all vegetables are covered with the stock. Cover, reduce heat and simmer gently for 15 minutes or until the vegetables are just tender.  Serve with a bowl of fluffy couscous.  Serves 4-6.

COUSCOUS
A staple in indigenous North African cooking, couscous is a pasta similar in texture to cracked wheat. Traditionally, couscous is steamed over a stew (in a “couscousier”) and, when plump and tender, served with meat or vegetables.  Quick-cooking couscous in available in supermarkets and delis.

250g couscous
250mls water
1 tablespoon light olive oil
 a little butter
sultanas and flaked almonds

Bring the water to boil in a saucepan.  Add the oil and remove from hotplate.  Stir in couscous and allow to plump up.  Using a fork, fold in the butter and separate the grains.  Return to heat very briefly.  Serve in a bowl, garnished with sultanas and almonds.  Serves 4.

Visit The Wholesome Cook here 
Butternut pumpkin
Butternut pumpkin lovely with sweet spices
Print Friendly and PDF
4 Comments
Martyna @ WholesomeCook link
29/8/2011 07:16:15 pm

This sounds yum. I've been craving a good comforting vegetable curry for some time and the spice blend you've used makes it sound deliscious. As Mr is not a big fan of cous cous I would probably serve with rice or roti...

Reply
Bizzy Lizzy link
29/8/2011 09:15:06 pm

Martyna, thank you! Enjoy. Roti would be perfect with this. Yum!!!!

Reply
Schwags
31/8/2011 08:31:53 am

This sounds delicious. My boy is increasingly eating no meat, so I am always looking for easy and yummy meatless meals for him. Thanks Bizzy Lizzy.

Reply
Bizzy Lizzy link
31/8/2011 09:18:58 am

Thank you Schwags! I will bear that in mind for future postings. ( :

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
    ​
    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
    and chefs; and news on food, cookbooks
    ​and cooking.
    ​
    - Liz Posmyk

    Enter your email address:

    Delivered by FeedBurner


    All
    Anzac
    Apple Growers
    Australia
    Australian Producers
    Autumn
    Baking
    Beverages
    Biscuits
    Book Reviews
    Bread
    Breakfast
    Butter
    Cakes & Slices
    Canberra
    Charmaine Solomon
    Cheese
    Chestnuts
    Christmas
    Cocktails
    Coffee
    Conversations
    Cookies
    Cookware
    Cuisine Companion
    Curries
    Dairy Products
    Desserts
    Diet
    Dough
    Drink Blog
    Easter
    Edible Gifts
    Eggs
    Egg Safety
    Essays
    Events
    Favourite Flavours
    Fish
    Food News
    Food TV
    Food Verse
    Fruit
    Giveaways
    Good Things Favourites
    Growers & Producers
    Guest Post
    Health
    Hummus
    Hungarian Recipe
    Ice Cream
    In My Kitchen
    Kids In The Kitchen
    Kitchen Garden
    Markets
    Meat
    Muffins
    Musings
    My Book
    My Family
    New Year
    Noodles
    Nuts
    Observations
    Olives
    Pancakes
    Pasta
    Pastry
    Pepe Saya
    Pink Martini
    Pizza
    Polenta
    Postcards And Morsels
    Poultry
    Preserves
    Prize Giveaways
    Prunes
    Reminiscences
    Retro
    Reviews
    Rice
    Ricotta
    Salad
    Salads
    Sandwiches
    Sauce
    Seafood
    Slow Cooking
    Snacks
    Soups
    Stop Hunger Start Cooking
    Sydney
    Tefal
    Thanksgiving
    Thank You
    The Barber From Budapest
    Tofu
    Travel
    Truffles
    Tweatup510064f8ec
    Tzatziki
    Valentines Day
    Vegetables
    Vinnies Christmas Appeal


    NB: I use Australian standard measuring cups and spoons in my recipes. 

    Picture
    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
    Picture
    Picture
    Picture
    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs