Heat the oil and add the onion and garlic. Remove the black seeds from the cardamom pods and put into the pan with the other spices. Allow to cook for a few minutes and then put in the potatoes. Cover the pan and leave to cook over a low heat for about 10 minutes, stirring from time to time.
Add the cauliflower and about half a pint of water. Cook for another 5 minutes and then add the pumpkin. The vegetables should be ready to serve in another 10 minutes or so. Do not overcook – the vegetables should be al dente.
An article written by a doctor that appeared in The Countryman magazine in the 1950s, making claims for the nutritional value of the potato, quoted an experiment in which a man lived for eleven months solely on potatoes and vegetable margarine flavoured with onion. He argued, too, that consumption of the vegetable was bringing down the Danish death rate.
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