Indian-Spiced Potato & Cauliflower
with Mango Yoghurt Dressing
Chef Lizzie is a bit of a globetrotter and finds inspiration wherever she goes. This delicious recipe is a recreation of a memorable meal she enjoyed on her travels, and is guaranteed to transport you to the bustling streets of India. Cubes of potato and cauliflower are cooked with crunchy green beans, red chilli and spinach with a delicate blend of spices to make a warming dish you’ll be coming back to again and again. To bring the flavours to life, serve with a cooling mango yoghurt dressing and a crunchy blend of nigella seeds and desiccated coconut - it’s a game changer!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350
Salad Potatoes
40
Mango Chutney
300
Cauliflower Florets
1
Echalion Shallot
150
Greek Style Natural Yoghurt
(Contains Milk)
150
Green Beans
½
Red Chilli
2
Ground Turmeric
1
Nigella Seeds
125
Baby Spinach
25
Desiccated Coconut
1
North Indian Style Spice Mix
1
Coriander
Nutritional information
Utensils
Instructions
Preheat your oven to 200 C. Chop the potatoes into 2cm chunks and pop in a large saucepan. Cover with water, add a pinch of salt and bring to the boil. Once boiling, cook for 10-15 mins or until you can just slip a knife through. TIP: You want the potatoes just cooked - if they are too so they will fall apart later! Drain in a colander and leave to one side.
Chop the cauliflower into florets (little trees). Pop onto a lined baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until so and golden, 20-25 mins. Turn halfway through cooking. Halve, peel and thinly slice the shallot. Trim the green beans and chop into thirds. Halve the chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all).
Pop a large frying pan on high heat (no oil). Add the desiccated coconut and toast, stirring occasionally, until golden, 1-2 mins. TIP: Watch it like a hawk, you don’t want to burn it! Transfer to a bowl and wipe out the pan. Return the pan to medium heat with a drizzle of oil. Add the shallot and fry, stirring occasionally, until so , 2-3 mins. Stir in the turmeric, curry powder and half the nigella seeds and cook for 30 seconds.
Add the beans to the pan. Stir, add a splash of water then immediately cover the pan with a lid (or some foil) and leave to steam-fry until the beans are just cooked but still with some bite, 4-5 mins. Meanwhile, pop the yoghurt in a small bowl. Stir in the mango chutney, the remaining nigella seeds, half the coriander and a pinch of chilli. Season to taste with salt and pepper.
Stir the spinach a handful at a time into the beans until wilted. Gently stir in the cooked potatoes and cauliflower, taking care not to break them up but ensuring they get coated in all the flavours. Stir though half the toasted coconut then season to taste with salt and pepper.
Pile the Bombay-style warm potatoes and veggies onto your plates. Dollop over the mango yoghurt dressing and finish with the remaining coconut, coriander and chilli. Enjoy!
Wow! You’ve created this colourful creation. Enjoy the moment and celebrate what you’ve made. Now enjoy the delicious flavours.
