aloo gobi

Get the aloo gobi and chana masala. I think the two taste so great together, and when I make them at home, I serve them on a bed of creamy coconut rice, which makes the meal even better.
I love the mix of flavours that transform the cauliflower and potato into something very special.

serves 6, timing 30 mins

2 small cauliflowers, broken into florets
4 tbsp olive oil
500g baby potatoes, well-scrubbed and quartered
cinnamon stick
tsp whole black peppercorns
5 green cardamom pods, bashed
1 tbsp mustard seeds
tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
5 cloves of garlic, finely grated
2.5cm root ginger, finely grated
100g cherry tomatoes, halved
2 tbsp tomato purée
1 tbsp apple cider vinegar
2 green finger chillies, sliced
juice of ½ lemon
Fresh coriander leaves, chopped, to serve

Heat the oven to 200C (220C non-fan). Place the cauliflower on a large baking tray, drizzle with a little of the oil, sprinkle with salt and place in the oven for 20 minutes, giving it a shake halfway through cooking. Meanwhile, boil the potatoes for 10-15 minutes, or until cooked through. Drain and set aside.

In a large saucepan, gently heat the remaining olive oil, then add all the dry spices. Cook for a few minutes, stirring every now and again, until you start to smell the aromas being released.

Now add the garlic, ginger, tomatoes, tomato purée, vinegar and green chillies, pour in 200ml water and cook for about 3 minutes. Then add the cooked potatoes and cauliflower, squeeze on the lemon juice, season generously with salt and pepper and stir so that all the vegetables are coated in the spicy sauce.

Cook for 5 minutes and it's ready to eat. Sprinkle with the fresh coriander.