Curried Cauliflower and Potatoes

Ingredients

2 Large Potato cut lengthways
2 Tbsp Maani’s Curried Chickpea Spice Blend
2 Inches of grated ginger
2 Tbsp of Canola Oil
Half a head of cauliflower cut into florets
Salt and Pepper to taste
1 tsp of Red Pepper Flakes
1 Tbsp of Fresh Lime Juice

Cilantro Chutney
Handful of washed cilantro
1 Tbsp of Fresh Lime juice
1⁄4 tsp salt
1 green chili
1/3 cup of olive oil

Tamarind Dressing
1 Tbsp Store bought Tamarind paste
1 tsp of sugar

! cup of greek yogurt

Directions

Preheat the oven to 350 degrees

1. Place the cut potato into a pot of bowling water and boil for approx 8 minutes until fork tender. Then add the potatoes and the cauliflower florets on a greased baking sheet and mix together the Maanis Curried Chickpea Spice Blend, oil, red pepper flakes, grated ginger, salt and pepper and roast in the oven for 30 minutes until golden brown.

2. Meanwhile, make the cilantro chutney. Put all the ingredients and 1⁄4 teaspoon of salt into the small food processor and blitz until smooth. Set aside until needed.

3. For the tamarind dressing, whisk together all the ingredients in a small bowl with 11⁄2 teaspoons of water and set aside.

4. Spread the yogurt out on a large round serving plate, top with the coriander chutney, and drizzle with the tamarind dressing, then top with the roasted potatoes and cauliflower. Garnish with chopped coriander, sliced red onions and a final drizzle of tamarind sauce and enjoy!