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VEGGIE IN A SEC-Y

On wet winter days, such as this one, when you're craving something spicy & satiating, forget Deliveroo curry-in-a-hurry, this dish is spicy & satiating, as well as speedy and slimming.


Most of the ingredients you're likely to have in your fridge or cupboard, and the best news, there's no delivery or service charge. Oh, and it's definitely got your 5-a-day covered! This recipe is a winner - I hope you love it as much as I do.



MADRAS POTATOES WITH MINT RAITA

Serves: 4


750g new potatoes

1 cauliflower, cut into small florets

3 tbsp olive oil

3 tbsp Madras paste

120g or 200g bag of baby spinach (washed and ready to cook)

200g coconut yoghurt

½ cucumber, coarsely grated

25g mint, leaves only, finely chopped

25g coriander, finely chopped

3-4 tbsp mango chutney

½ red onion, thinly sliced

1 red chilli, thinly sliced

Sea salt

Ground black pepper


1. Preheat the oven to 200C, 180C fan, gas mark 6.

2. Put the potatoes in a large saucepan and cover with cold salted water. Bring to a simmer. Cook for 8-10 minutes until just tender. Drain and lightly crush the potatoes.

3. Tip the potatoes onto a large-lipped baking tray or roasting dish with the cauliflower, season

and toss with olive oil. Roast for 30 minutes or until just starting to turn golden brown

4. Add the Madras paste to the tray and stir everything to coat. Return to the oven for another

6-7 minutes. Stir in the spinach and roast for 2 more minutes.

5. Meanwhile in a bowl, combine the coconut yoghurt, cucumber, coriander and mint. Season. 6. Top the potatoes with raita, mango chutney, red onion and fresh red chilli.

7. Serve on warm plates, enjoy, lick your lips, comment on how Hannah was right about

the unbelievable tastiness of this dish, and congratulate yourself on how much money

you've saved on take-away grub:)


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