Spiced Vermicelli & Vegetable Medley

Boil 2 cups of water in a medium pot. Add 100g dry vermicelli and cook according to package directions until al dente, typically 3-5 minutes. Drain well and set aside.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add 1 teaspoon of cumin seeds and let them splutter for 15-20 seconds.

Add 150g diced potatoes to the skillet and stir-fry for 5-7 minutes until they start to soften and turn lightly golden.

Add 200g broccoli florets and 1/4 cup water to the skillet. Cover and cook for 3-4 minutes, or until the broccoli is tender-crisp.

Stir in 150g diced tomatoes, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon garam masala, and 1/2 teaspoon salt. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften slightly and the spices are fragrant.

Add 1 tablespoon of tamarind paste and the cooked vermicelli to the skillet. Toss everything gently to combine, ensuring the vermicelli is evenly coated with the spices and vegetables.

Cook for another 1-2 minutes, stirring constantly, allowing the flavors to meld. Serve hot.