Gluten-Free Spiced Zucchini and Potato

Ingredients

• 1.5 tbsp olive oil
• ½ tsp fine salt
• 150 g zucchini, cut into small pieces
• 150 g russet potato, peeled and cut into small cubes
• ¼ tsp ground turmeric
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ½ cup water
• 1 tbsp fresh cilantro, chopped
• 1 tsp fresh ginger, finely grated

Method

1. Heat oil; stir turmeric, cumin and coriander until fragrant.
2. Add zucchini and potato; sear until browned in spots, turning occasionally.
3. Add water, cover and simmer until vegetables are just tender.15 min timer
4. Uncover and cook until water evaporates and edges begin crisping.
5. Finish with cilantro and ginger, tossing until fragrant and evenly coated.