Cauliflower, Pea, Potato and Carrot Sag

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 medium-sized cauliflower
  • 2 carrots peeled and sliced or ½ cup frozen carrots
  • 3 tbsp sunflower oil
  • 2 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 2 tsp cumin/coriander powder
  • ½ tsp chilli powder
  • Lime juice and salt to taste
  • 4 potatoes, peeled and cut into walnut-sized pieces
  • 1 cup frozen peas
  • 2 cloves garlic, chopped
  • 1 dried red chilli
  • 1 tsp turmeric
  • 1 tin chopped tomatoes
  • ½ tsp sugar
  • ½ tsp powdered cinnamon


  • Steam the cauliflower for five minutes, and boil the potatoes for ten minutes.
  • Heat the oil, then throw in the seeds and dried chilli. When they splutter, add the garlic and stir for thirty seconds.
  • Add tomatoes and all the spices, and cook for six minutes, stirring from time to time.
  • Then add the vegetables, cover and cook for ten minutes or until the potatoes are done.
  • Remove the lid and let the liquid boil off a little.
  • Add lime juice, sugar, cinnamon and salt.
  • Serve with rice or pita bread and plain yoghourt.