TRY IT YOURSELF

Quick roasted gobi, aloo & mutter

SERVES 4 PREP 20 mins COOK 35 mins EASY V

8 tbsp olive oil

2 tbsp cumin seeds

2 large potatoes, peeled and cut

into 2.5cm cubes

5cm piece of ginger, grated

1 small cauli lower, chopped into

lorets (keep the outer leaves) ½ tbsp each ground turmeric

½ tbsp ground coriander

½ tsp ground cumin

½ tsp red chilli powder (or to taste) 810 cherry tomatoes, quartered handful of frozen peas large handful of coriander, chopped

1 Heat the oven to 180C/160C fan/ gas 4 and heat the oil in a roasting tin. When hot, sprinkle in the cumin seeds. When they sizzle, add the potatoes and ginger, mix well, and put in the oven for 10 mins. Add the cauliflower florets and return the tin to the oven for 10-12 mins or until almost cooked.

2 Add the cauliflower leaves, spices and 1/2 tsp salt, mix well and put back in the oven for 5 mins. Stir in the tomatoes and peas, and cook for a final 5-7 mins or until the cauliflower and potatoes are soft. Sprinkle over the coriander, then serve with roti or bread.

GOOD TO KNOW vegan • ibre • vit c • iron •

2 of 5-a-day • gluten free

PER SERVING 406 kcals • fat 30g • saturates 4g • carbs 26g • sugars 5g • ibre 6g • protein 6g • salt 0.7g