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SHOW RECIPE HIDE RECIPE |
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1½ red peppers, quartered, cored and deseeded ½ red onion, quartered 1 garlic clove, unpeeled ½ teaspoon olive oil 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated ½ teaspoon ground cumin ½ teaspoon ground coriander 1 medium potato, peeled and chopped 450 ml (¾ pint) vegetable stock salt and pepper 2 tablespoons low-fat fromage frais, to serve |
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