VEGAN -Saag aloo with roasted gobi curry

Ingredients
For the roasted cauliflower
½ head white cauliflower

½ head romanesco cauliflower

2-3 tbsp olive oil

salt and freshly ground black pepper

For the vegetable curry
55ml/2fl oz ghee or vegetable oil

1 onion, finely chopped

2cm/1in piece fresh root ginger, grated

1 tsp black mustard seeds

5 fresh or dried curry leaves

½ tsp ground turmeric

½ tsp fenugreek

2 green chillies

½ tsp chilli powder

3 potatoes, peeled and cut into 2cm/1in cubes

450g/1lb baby spinach leaves, washed

250g/8oz tomatoes, chopped

½ tsp salt

½ tsp sugar

55ml/2fl oz water

salt and freshly ground black pepper

squeeze lemon juice

To serve
steamed basmati rice

Preparation method
1.Preheat the oven to 180C/350F/Gas 4.

2.For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.

3.For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.

4.Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.

5.Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.

6.Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.

7.To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice.