Tamarind Aloo Gobi with Sweet Potato

Ingredients

• 700 g cauliflower florets, cut into small florets
• 500 g sweet potato, peeled and cut into 2 cm cubes
• 250 g carrots, cut into 1 cm half-moons
• 3 tbsp olive oil
• 1 tsp fine salt
• 1 yellow onion, finely chopped
• 1 tbsp fresh ginger, finely grated
• 3 cloves garlic, finely chopped
• 1 tsp ground turmeric
• ¼ tsp ground cinnamon
• 180 ml water
• 1 tbsp tamarind paste, unsweetened, single-ingredient
• ¼ cup fresh cilantro leaves, chopped

Method

1. Salt the vegetables; brown them in batches until golden, then set aside.
2. Soften onion in the pan, then stir in ginger, garlic and spices.
3. Add water and tamarind; simmer until the sauce thickens slightly.5 min timer
4. Return vegetables; cover and simmer until tender and coated in sauce.15 min timer
5. Set aside the kids' share; stir cilantro through the remaining vegetables.Kids’ plate comes out here