Warm Indian Potato and Roasted 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
1
North Indian Style Spice Mix
40
Mango Chutney
300
Cauliflower Florets
1
Echalion Shallot
150
Greek Style Natural Yoghurt
(Contains Milk)
150
Green Beans
½
Red Chilli
1
Nigella Seeds
1
Ground Turmeric
125
Baby Spinach
25
Desiccated Coconut
1
Coriander
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 1/2 tsp of salt. Chop the potatoes into 2cm chunks and add them to the boiling water, bring back to the boil and summer until you can slip a knife through, 12-15 mins. Drain in a colander and leave to one side.
Meanwhile, pop the cauliflower florets onto a 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 soft and golden, 20-25 mins. Turn halfway. While the cauli cooks, peel and thinly slice the shallot. Trim the green beans and chop into thirds. Halve the chilli lengthways, remove the seeds and finely chop. Roughly chop the coriander (stalks and all).
Pop a large frying pan on medium-high heat (no oil!). Add the dessicated coconut and toast, stirring occasionally, until golden, 1-2 mins. TIP: Watch it like a hawk! 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 soft, 2-3 mins. Stir in the turmeric, curry powder and half the nigella seeds and cook for 30 seconds.
Stir the beans into the pan. Add a splash of water then 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 through 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!
