In the golden cauliflower...
- half a red onion - roughly chopped
- 1 cup of cooked chickpeas
- 1 1/2 cups of cauliflower florets
- 3 cm length of turmeric root - grated using a ginger root grater
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 teaspoon of cumin powder
- 1/2 teaspoon of spanish smoked paprika
- olive oil for frying
- Saute all ingredients together in a heavy based pan - should take between 5 and 10 minutes
- a generous colander full of washed and well drained spinach leaves
- a generous handful of green beans - topped and tailed and halved
- a cup of chopped shiitake mushrooms
- 2 cloves of garlic - chopped
- 4cm length of ginger root - grated
- 1 teaspoon of cumin powder
- a splash of tamari
- olive oil for frying
- In a large wok, saute everything. Start with the garlic, cumin, mushrooms, and beans, cooking these on their own for about 1 minute. Add everything else and toss to ensure even mixing
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