Spicy Mixed Vegetables With Mashed Potatoes recipe by Natures Trinity
Serves 2.
Directions for Spicy Mixed Vegetables With Mashed Potatoes:
Stage one:
Peel four large red-skinned potatoes and chop them into smaller pieces. Place potatoes into two litres of water and add a small pinch of the pink salt and boil until tender.
Stage two:
Prepare a non-stick frypan by adding a splash of extra virgin olive oil. To the oil, pour water to cover the base of the pan. The oil and water will merge.
Use half of the contents of frozen mixed vegetables and then add fresh produce. The frozen mixed vegetables may consist of: baby carrots, cauliflower, green beans and broccoli.
To this mix, top up with the following fresh produce.
A small red and yellow capsicum
One tomato,
Two small zucchinis,
One large onion,
Leave out what you don’t have.
Stage three:
Place the non-stick frypan with the mix on high heat and allow it to cook until it shows a reduction of water content.
Add some more water to top it up. Lower the heat and stir the vegetables.
Use this time to check the potatoes to see whether it has reached the desired tenderness. If not, add a sprinkling of the twelve spices listed below to the mixed vegetables in the pan.
- basil
- black peppercorns – crushed
- coriander
- cumin
- ginger
- hot ground chilli
- marjoram
- oregano
- rosemary
- paprika
- thyme
- turmeric
Stir the spices into the mixed vegetables and cook on low heat until the water is nearly absorbed.
Stage four:
Check the potatoes for desired tenderness, scoop out the potatoes without the water and place them into another pot. Use the potato water, pour a little of this water into the potatoes, and mash to get a creamy texture.
The unused portion of this water can be drunk or used as a basis for a vegetable soup.
Julie Eden