Ingredients

The Potatoes

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.

 

The Masala

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

Introduction

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.

Method

Features more veg
Features more veg
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