Bombay Roasted Baby Potato and Cauliflower Salad with Lentils and Raita

Curry-roasted baby potatoes and cauliflower are combined with lentils and sweet currants, then topped with a creamy, fresh raita!

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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).

  • 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.

 

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
  1. Preheat the oven to 200 degrees, fan bake.

  2. 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.

  3. 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.

  4. 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.

  5. To make the raita, add the yoghurt and garlic into a bowl and mix well to combine; stir through the cucumber and set aside.

  6. Once the vegetables have cooked, add them to the lentil salad and toss through the spinach.

  7. 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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