INDIAN ALOO GOBI
“While Indian-inspired, this curried tray bake uses potatoes that originate from Peru and cauliflower that was first cultivated in Cyprus, making this an early fusion dish.”
100g raw cashews 1 large cauliflower 600g small chat potatoes,
halved lengthways 3 tsp ground turmeric 1 tsp ground cumin
3/4 cup (180ml) coconut oil 1 each onion and celery stalk,
finely chopped 5cm piece (25g) ginger, finely grated 6 garlic cloves, crushed 2 tsp garam masala (Indian spice mix) 1 bunch coriander, stalks chopped,
leaves picked 6 long green chillies, seeds removed,
finely chopped Toasted cashews, nigella seeds, toasted coconut flakes, lime wedges, cooked brown rice, mango chutney and Greek yoghurt, to serve
Place cashews and 1 cup (250ml) boiling water in a heatproof bowl and soak for 1 hour.
Place cauliflower in a microwave-safe bowl, add 2 tbs water and cover with plastic wrap. Microwave on high for 10 minutes or until tender. Cool slightly, then cut in half or quarters. Place in a large roasting pan.
Preheat the oven to 200°C. Meanwhile, place potato in a saucepan and cover with cold salted water. Bring to the boil over high heat, then reduce to a simmer and cook for 10 minutes or until just tender. Drain. Transfer potato to roasting pan with cauliflower. Scatter with 11/ 2 tsp turmeric and cumin, and drizzle with 1/4 cup (50g) coconut oil. Season. Roast for 10 minutes.
Heat remaining 1/2 cup (100g) coconut oil in a saucepan over medium heat. Add onion and celery, and cook, stirring occasionally, for 5- 6 minutes or until starting to turn golden. Add ginger and garlic, and cook, stirring constantly, for 3- 4 minutes or until starting to caramelise. Add garam masala and remaining 11/ tsp turmeric, and cook, stirring constantly, for 1 minute. Add coriander stalks, half chilli and 2 cups (250ml) water. Drain cashews, add to pan and, using a stick blender, whiz to a puree. Spoon cashew mixture into pan around cauliflower and potato. Season with salt flakes. Roast for 40 minutes or until golden and caramelised.
Scatter over coriander leaves, toasted cashews, nigella seeds, coconut and remaining chilli. Serve with lime wedges, rice, mango chutney and yoghurt.