Prep: 10 minutes
Cook: 30 minutes (or maybe 35 if the tray is crowded)
Ingredients :
2 teaspoons mustard seeds
2 teaspoons fennel seeds
2 teaspoon cumin seeds
2 teaspoon nigella (black onion) seeds
1 cauliflower, cut into small florets
Leaves from the cauliflower, finely chopped
220g cherry tomatoes, halved
1 red onion, sliced into 8
2 cloves of garlic, crushed
5cm fresh ginger, grated
1 tablespoon oil
1 teaspoon sea salt flakes
200g frozen peas
80g spinach, roughly chopped
1 × 400g tin of coconut milk
Note - you can do this with any vegetable - this time round I added carrots, chopped into smallish chunks.
TO SERVE
1 lime, juice only
A handful of fresh coriander, roughly chopped
Rice or flatbreads
Steps :
Preheat the oven to 200°C fan/220°C/gas 7. Bash the mustard, fennel, cumin and nigella seeds in a pestle and mortar and then tip them into a roasting tin with everything except the spinach and coconut milk. (Use a a roasting tin large enough to hold all the vegetables in a single layer.)
Be sure to cut the cauliflower into small florets so that it cooks through in 30 minutes.
Transfer the tin to the oven to roast for 20 minutes.
Stir through the chopped spinach and coconut milk and let everything cook for a further 10 minutes until the cauliflower is cooked through.
Season with the lime juice, then taste and adjust the salt as needed. Scatter everything with fresh coriander before serving hot, with rice or flatbreads.
