Indian dish with butternut, cauliflower, spinach and potatoes. 80/20 friendly
Pre-heat the oven on 200C. Meanwhile, peel and dice the butternut into 2cm pieces. Arrange on an oiled baking sheet, add salt and pepper and roast in the oven until just firm, roughly 20 minutes.
Turn them over so they can colour on the other side, add garlic, rosemary, cinnamon and chilli and cook until the butternut and garlic is soft, approximately 10 more minutes.
Remove the outer leaves of the cauliflower, trim the stem and rinse. Then cut the cauliflower in half and cut each half into a thick slice so you are left with two slices. Any leftover bits can be used another time.
Heat the oil in a pan on a medium heat and stir in the curry powder, turmeric and garam masala. Stir for a minute for the spices to release their flavour but take care that they don't burn.
Add salt and pepper to the cauliflower steaks and fry them in the pan, one at a time for a couple of minutes each side in the curry spices.
Add the cauliflower slices to a lined baking tray and bake in the oven on 200C for approximately 10 minutes, turning halfway.
Wash and peel the potatoes and cut them in half.
Heat the olive oil in a large pan, add the onion and fry for around 3 minutes on a medium heat. Then, add the crushed garlic and ginger and fry for another minute taking care not to burn the garlic.
Add the mustard seeds, chilli, turmeric and cumin and fry for another minute.
Add the chopped potatoes and stir through the spices. Add a splash of water and cook on a low heat with lid on until the potatoes are soft, approximately 20 minutes.
While the potatoes are cooking, wash and chop the spinach into strips. Once the potatoes are soft, add the spinach to the pot and cook for another 5 minutes with the lid on so the spinach can wilt.