This all-in-one tandoor-style dish from Cauliflower Power is the perfect curry. Made with cauliflower and new potatoes, you can serve with pickles, chutneys and breads on the side for a full Indian feast. For a vegan take, omit the paneer and use a plant-based yogurt.
450 g new potatoes, scrubbed
4 garlic cloves, peeled
5-cm piece of fresh ginger, grated
3 tablespoons tandoori spice blend
freshly squeezed juice of 1 lemon
1 teaspoon salt
160 ml coconut cream
1 large head of cauliflower, leaves removed and halved
2 long green chillies, halved lengthways
150 g cherry tomatoes
200 g paneer, cut into cubes
200 g kale, blanched
papadums, to serve
lime wedges, to serve
150 g natural yogurt
10 g mint, leaves picked and chopped
grated zest and freshly squeezed
juice of 1/2 lime
salt and freshly ground black pepper
Start by boiling the potatoes in a pan of salted water for 20 minutes until tender. Drain and place into a baking dish.
Preheat the oven to 180°C (350°F) Gas 4.
In a food processor, blitz the garlic and ginger into a paste. Add the tandoori spice, lemon juice and salt and mix until uniform. Fold in 120 ml of the coconut cream. Place the cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well.
In the same baking dish as the potatoes, place the cauliflower and the halved chillies, then roast in the preheated oven covered with foil until tender, about 45–60 minutes, depending on the size of the cauliflower.
For the last 10 minutes of cooking, remove the foil, increase the oven temperature to 190°C (375°F) Gas 5 and add the cherry tomatoes, the cubed paneer and the remaining coconut cream. Remove from the oven.
While the dish is still hot, add the blanched kale and allow it to wilt in the heat. Mix the mint yogurt ingredients together in a small bowl, and serve the roasted cauliflower mixture with papadums, the mint yogurt and some lime wedges.