Curry-roasted baby potatoes and cauliflower are combined with lentils and sweet currants, then topped with a creamy, fresh raita!
This Week
2 Dec - 8 Dec
Bombay Roasted Baby Potato and Cauliflower Salad with Lentils and Raita
- under 1 hour
- 4
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Meal Prep Guide
Chop 1 head of cauliflower into florets (store in an airtight container in the fridge).
Chop 500g of baby potatoes in half (store in an airtight container in the fridge).
Tips
- You want to make sure the oven has fully come to temperature before roasting the vegetables as this helps them get nice and crispy.
- If your baby potatoes are on the larger side cut them into quarters so they cook in the same amount of time as the cauliflower.
- Feel free to add another chilli depending on your preference.
Shortcuts
- Swap out the raita for store-bought raita/tzatziki.
Shortcuts
Vegetables
- Swap out the baby potatoes for sweet potatoes or carrots.
- Swap out the shallot for spring onion.
Protein
- For some extra protein serve alongside some grilled chicken or pan-fried halloumi.
Other
- Add some feta.
- Swap out the baby spinach for finely sliced cos.
- Swap out the greek yoghurt for coconut yoghurt.
Ingredients
Curry roasted veggies
- 500g baby potatoes (halved)
- 1 cauliflower (cut into florets)
- 2 tsp curry powder
- Olive oil
- Salt and pepper
Salad
- 30g butter (melted)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 400g tin lentils (rinsed and drained)
- 1 lemon (juice and zest)
- ½ cup coriander (roughly chopped)
- 1 shallot (finely sliced)
- 1 red chilli (finely sliced)
- 2 Tbsp currants (chopped)
- ⅓ cup roasted cashews (roughly chopped)
- 120g baby spinach (roughly chopped)
Raita
- ½ cup greek or plain yoghurt
- ½ cucumber (grated)
- 1 garlic clove (crushed)
- Salt and pepper
Method
- Preheat the oven to 200 degrees, fan bake.
- Add the baby potatoes and cauliflower to a baking tray (you might need to split them across two trays). Sprinkle over the curry powder and season with salt; drizzle generously with olive oil and pop in the oven to roast for 30-35 minutes until golden brown and crispy.
- Meanwhile, add the butter to a small pan over low-medium heat. Once melted, add the spices and fry them for 1-2 minutes until fragrant.
- Add the lentils to a mixing bowl, then add the spiced butter, juice and zest of lemon currants, coriander, shallot, chilli and roasted cashews; gently toss.
- To make the raita, add the yoghurt and garlic into a bowl and mix well to combine; stir through the cucumber and set aside.
- Once the vegetables have cooked, add them to the lentil salad and toss through the spinach.
- Add the salad to a large plate or platter and dollop over the raita.
Variations
Vegetables
- Swap out the baby potatoes for sweet potatoes or carrots.
- Swap out the shallot for spring onion.
Protein
- For some extra protein serve alongside some grilled chicken or pan-fried halloumi.
Other
- Add some feta.
- Swap out the baby spinach for finely sliced cos.
- Swap out the greek yoghurt for coconut yoghurt.
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