Saag aloo with roasted gobi curry

Ingredients

For the roasted cauliflower

• ½ head white cauliflower
• ½ head romanesco cauliflower
• 2 tbsp olive oil
• salt and freshly ground black pepper

For the vegetable curry

• 2 tbsp 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 ground 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
• squeeze lemon juice

To serve

• steamed basmati rice

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.