I made these last week and they were really nice for a packed lunch! So easy to make! I ‘roasted’ them in a wok but they’ll be perfect roasted in the oven as well, in which case you would spray the vegetables with some oil or include the vegetable oil into the marinade.
Ingredients (4-5 servings)
4 medium potatoes
1 medium/large cauliflower
1½ tablespoon tandoori powder (or more if you like it more spicy)
3 tablespoons coconut milk powder
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon lemon juice
Salt and cracked pepper to taste
½ teaspoon cinnamon (optional)
1 tablespoon vegetable oil
Peel and cut potatoes into wedges.
Cut cauliflower into small bouquets.
Marinade the potatoes and cauliflower in the rest of the ingredients except oil for about 10 minutes. (Or you can just cook them straight away).
Add oil in a wok or deep non-stick pan.
Add marinated potatoes.
Cover and cook over low-medium heat for about 20 minutes or (depending on the variety of potatoes) until potatoes are half cooked (test with a fork).
Add cauliflower. Cover and cook for another 10 minutes or until cauliflower and potatoes are both cooked. Do not overcook the veggies or they will go soggy and mushy.
Alternatively, roast in a 180 degrees Celsius oven for about 40 minutes. Put potatoes in first or remove the cauliflower when done and allow potatoes to roast for some more time.