This popular Southern Indian dish packs a spicy, chili flake kick
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 646 |
| Fat | 24.2g |
| Saturates | 7.5g |
| Protein | 28.4g |
| Carbs | 82g |
| Sugars | 20.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the raita, heat the oil in a small frying pan and stir in the garlic, chilli and lime zest for 1 minute. Set aside to cool completely.
Place the grated cucumber in a cheesecloth or dishcloth and squeeze out all the excess liquid.
In a small bowl, combine the cucumber, mint, yoghurt, lime juice and season to taste. Refrigerate until ready to serve.
Preheat the oven to 220°C, gas mark 6.
To make the cauliflower, place the chickpeas and cauliflower florets in a large roasting dish, drizzle with the olive oil and season well. Roast for 15-20 minutes.
Once golden and tender, place in a large bowl and add the spices, chilli, spring onions, butter and lime juice. Season well and serve with the raita topped with the fried garlic mixture and some fresh coriander.
