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Indian-Spiced Potato & Cauliflower

Indian-Spiced Potato & Cauliflower

with Mango Yoghurt Dressing

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3.4 / 4 Ratingout of 344 ratings
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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!

Allergens:Milk
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

1 unit(s)

Cauliflower Florets

1 unit(s)

Echalion Shallot

1 pack(s)

Green Beans

½ unit(s)

Red Bullet Chilli

1 bunch(es)

Coriander

1 sachet

Desiccated Coconut

1 pot(s)

Ground Turmeric

1 pot(s)

North Indian Style Curry Powder

1 tsp

Nigella Seeds

1 pack(s)

Greek Yoghurt

(ContainsMilk)

1 sachet

Mango Chutney 40g

1 bag(s)

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1787 kJ
Energy (kcal)427 kcal
Fat18.0 g
of which saturates11.0 g
Carbohydrate55 g
of which sugars24.0 g
Protein14 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Baking Tray
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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Boil the Potatoes
Boil the Potatoes
1

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.

Roast the Cauliflower
Roast the Cauliflower
2

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).

Start
Start
3

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.

Cook the Beans
Cook the Beans
4

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.

Finish up
Finish up
5

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.

Serve!
Serve!
6

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!

7

Wow! You’ve created this colourful creation. Enjoy the moment and celebrate what you’ve made. Now enjoy the delicious flavours.