Indian-Spiced Potato & Cauliflower

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!