Potato Spice Mix
1tsp cumin seeds
1tsp coriander seeds
1tsp whole black peppercorns
1tsp brown mustard seeds ½tsp paprika
½tsp fine sea salt
1kg new potatoes
Splash of neutral flavoured oil – sunflower, veg, rapeseed etc.
Prepare all ingredients before cooking
1 medium head of cauliflower prepared as per method
1 Tin Plum tomatoes
1 handful cashews
Small bunch coriander – stalks chopped and reserved, some leaves reserved for garnish
3 cloves garlic
1 thumb of fresh ginger
1 White onion – fine dice
75ml neutral oil
1/2tsp caraway seeds
1 small cinnamon stick
2 bay leaves
5 curry leaves
1tsp ground turmeric
1-2tsp chilli powder (optional)
2tsp garam masala
3tsp coriander seeds – toasted and ground
2tsp cumin seeds – toasted and ground
1 tin coconut milk
200g frozen peas or petit pois
Cauliflower Leaf Bhaji
Cauliflower leaves from 1 cauliflower (roughly 500ml once chopped)
½ white onion sliced
Bunch coriander stems, chopped
½ tsp salt
Pinch of black pepper
1tbsp Gram Flour
2tsp curry powder
Juice and zest of half a lemon
2tbsp Gluten Free Plain Flour (or standard plain flour)
1tsp baking powder
Our vegan masala is a firm favourite when on the menu. Made using traditional methods we love how cauliflower brings out the wonderfully intense flavours of a masala, with the spiced potatoes adding texture, and fullness to the meal. The cauliflower leaf bhaji is the jewel in the crown. Made from parts you’d usually throw away, it emphasises our commitment to reaching a zero food waste policy in our restaurant All our ingredients are locally sourced and seasonal where possible, meaning you get the freshest taste possible.
Toast off cumin seeds, coriander seeds, black pepper & brown mustard seeds, grind in a pestle and mortar or spice grinder until powdered, add ½t paprika & ½t salt.
Cut Potatoes in half and toss in oil and spice mix, spread out in a single layer on a baking tray and roast @180c for around 25-30 minutes until potatoes are browned and cooked through
Strip the cauliflower of its leaves and reserve them (for bhajis!).
Break cauliflower into florets, trim the dirty end off the stalk and chop into 2cm cubes, toss all in a splash of neutral oil and 1/2t salt and roast @180c for 15-20 minutes until starting to brown, remove from oven
Toast 1 handful cashews and add to 1 tin of tomatoes – blend to a paste – doesn’t matter if a bit lumpy
Blend ginger and garlic with a small splash of water into a paste
Pour 75ml of neutral oil into a heavy based saucepan on medium heat.
Add caraway seeds, cinnamon stick, bay leaves & curry leaves, once the caraway seeds start popping and all the spices start to smell good, add the white onion and fry for a few minutes until golden, then add the garlic and ginger paste and cook for a further 2 minutes, add the turmeric, chilli powder if using, garam masala, ground coriander & ground cumin, cook out spices whilst stirring for 1-2 mins, then add the tomato and cashew paste.
Cook down for a further few minutes, add the roasted cauliflower, coconut milk and frozen peas.
Bring to a low simmer, adjust for your tastes and seasoning preferences with salt, pepper, white sugar or lemon juice (I like mine with plenty of salt, the juice of ½ a lemon and 1t of white sugar).
Finally stir through the coriander leaves and serve, on top of the potatoes and garnish with the remaining coriander leaves (and a cauliflower leaf bhaji!)
The Cauliflower Leaf Bhaji
Chop, wash and roughly dry the cauliflower leaves, add the sliced white onion and coriander stems, add ½ tsp salt, a pinch of black pepper and allow to sit for 5 minutes, so the salt can draw some moisture from the vegetables, and the rest of the ingredients, separate into 4 equal size balls and deep fry for 3-4mins until dark brown, may blacken slightly around the edges, don’t worry too much about it, life’s too short.
Drain on kitchen paper. Serve atop the Masala, or great as a snack with a blob of ketchup.
Or cold in a sandwich with mango chutney and salad.