Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 600g Rooster potatoes
  • 300g cauliflower florets
  • 1 tbsp ground cumin
  • 3 large tomatoes
  • 2 tbsp butter
  • 1 tbsp ground turmeric
  • 2 cloves of garlic
  • 1 onion
  • 125 g full fat yoghurt
  • ½ tbsp ground garam masala
  • Handful fresh coriander
  • Salt and pepper
  • Olive oil
EUPOTATOES23240296 29678 2024 Shoot Foodphoto 820x480 38
Preparation time: 55 MIN Cooking time: 45-50 MIN
  1. Preheat the oven to 200°C. Cut the potatoes into wedges and arrange together with the cauliflower florets on a baking tray covered with baking paper. Drizzle with olive oil and season with salt, pepper, and ½ tbsp cumin. Place in the oven for 35-40 minutes, or until golden brown and crispy.
  2. Cut the tomatoes into small cubes. Melt the butter in a deep cooking pot, then add the turmeric, remaining cumin, and crushed cloves of garlic. Stir well over a low heat, then add the finely chopped onion and the tomato cubes. Mix well and fry in the pot for 2-3 minutes, until softened. Season with salt and pepper. Simmer for 10 to 15 minutes.
  3. Add the full fat yoghurt and ground garam masala and mix carefully. Remove from the heat. Add the roasted cauliflower and potatoes.
  4. Garnish with chopped coriander.

Tip: Serve with your favourite naan bread.

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association