This was a winner, I did get to eat this as it’s both delicious and full of nutritional value (sigh). But it actually was bloomin’ good. Try it, I reckon it’s the epic ingredients list that makes it taste so good, but there’s always the chance that the catering team are toying with me because they know I have to type the recipes up.
1 cauliflower cut into florets
350 waxy potatoes diced (about 2-5cms) and cooked
1 large onion finely sliced
4 garlic cloves crushed
1 tbsp grated ginger
1 tin tomatoes, and 1 tbsp tomato puree
1 red chilli, de-seeded and finely chopped
1 tsp cumin seeds
1 tsp mustard, fennel, poppy seeds
1/2 tsp turneric
1 tsp coriander
1 tsp garam masala
bunch of fresh coriander, chopped
large bunch of spinach, washed and chopped
Place cauliflower florets on a tray with rapeseed oil (ha! missed that one off the ingredients list didn’t they!) and the mustard, fennel and poppy seeds. Bake in oven for 10-15 minutes until it’s slightly brown.
Heat the oil (what oil? What oil? Dunno, throw a bit of generic oil in a pan) and add the cumin seeds and cook for a few seconds until they pop.
Add the garlic, ginger, turmeric, coriander, garam masala and tomato paste. Cook for a minute
Add the tinned tomatoes, and two tin fulls of water. Cook for 5 mins until reduced then add the cooked potatoes and cauliflower and cook through for 10mins until fully heated.
Add the spinach and season if required.
Garnish with fresh coriander and serve once the spinach has wilted.