I love Rukmini Iyer’s series of recipes that can be cooked in a roasting tin and know that these are books i will keep returning too.
Ingredients
- 600 g floury potatoes cut into 15mm cubes
- 1 large cauliflower cut into large florets
- 1 red onion peeled and roughly chopped
- 4 plump garlic cloves grated
- 5 cm fresh root ginger grated
- 1/2 tsp ground turmeric
- 1 red chilli cut in half lengthwise
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp nigella seeds
- 3 tbsp oil
- 1 tsp sea salt flakes
- 400 g cherry tomatoes on the vine halved
- 200 ml boiling water
- 1 lime juice only
- 1 handful fresh coriander roughly chopped
- rice or naan breads to serve
Servings:
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.)
- Transfer the tin/s to the oven to roast for 40 minutes.After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6.
- Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads.
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