METHODPreheat to 180c and scatter the cauliflower florets on a baking tray. Drizzle one tablespoon of olive oil all over and place in the oven to roast for 30 minutes.
Meanwhile in a large saucepan on a medium heat add the remaining oil along with the diced onion. Cook for 5 minutes stirring frequently to ensure the onion doesn’t burn, and then add the garlic, ginger and diced red chilli.
Next add the potato chunks, ground turmeric, ground coriander and garam masala. Coat the potatoes evenly in the spices.
Now add the chopped tomatoes plus 3/4 of the can filled with water, coconut milk and chickpeas. Season with salt and leave to simmer for 15 minutes stirring occasionally.
Add the peas, spinach and roasted cauliflower. Combine and leave to simmer for a further 10-15 minutes until the potatoes are nice and soft.
Serve with naan bread, fresh coriander and a squeeze of lime.
If you’re using already cooked potatoes simply add them in when you add the spinach and peas.
Serves: 4
Preparation: 15 mins
Cooking: 40 mins
2tbsp of extra virgin olive oil
1 head of cauliflower (cut into florets)
1 white onion (finely diced)
3 garlic cloves (crushed)
1 red chilli (finely diced)
1tsp of fresh ginger (grated)
600g Albert Bartlett Original Rooster Potatoes (peeled and cut into chunks)
1tsp of ground turmeric
1tsp of ground coriander
1tsp of garam masala
1/2tsp of salt
1 can of chopped tomatoes
1/2 can of full fat coconut milk
1 can of chickpeas (drained and rinsed)
100g fresh or frozen peas
3 handfuls of fresh spinach