A delicious vegan dish to be enjoyed on its own with some crusty bread or as an accompaniment to a meat dish, perfect for the winter months. The Irini’s Greek Spice Paste adds lots of warmth and fruitiness to this dish. You can buy the Great Taste Awarded spice paste from artisan, small batch company Northumbrian Pantry.
Ingredients (serves 4)
- Cauliflower florets, approx. 600g
- 2 potatoes, approx. 400g, cut in dice size chunks
- 1 onion, finely sliced
- 4 tbsp extra virgin olive oil
- 2 tbsp Irini’s Greek Spice Paste, approx. 80g
- 200g finely chopped tomato
- 1 tbsp brown sugar
- 1 bay leaf
- 300ml vegetable stock
- A small bunch of flat leaf parsley, finely chopped
- 1 tbsp black sesame seeds
Method
Bring a large pan to a medium heat and add the olive oil and sliced onion. Sweat the onion for 4-5 minutes until translucent. Add the spice paste and stir for a minute followed by the potato chunks. Cook the potato for 5 stirring continuously and add the cauliflower. Stir everything, add the trimmed tomato, sugar, bay leaf and stock.
Season with salt and some freshly ground black pepper, cover the pan and cook on low heat stirring occasionally, for 30-35 minutes until the vegetables are cooked and the sauce has thickened.
Serve with some freshly chopped flat leaf parsley and the black sesame seeds.