Cook once, eat twice

C A U L I F L O W E R & P E A C U R R Y S A M O S A TA R T

Serves 4 Takes 30 mins Cost per serve 76p Serves 4 Takes 40 mins Cost per serve 96p

1 extra-large cauliflower, leaves and stalk discarded, cut into florets 3 tbsp vegetable oil 2 tsp garam masala 1 large onion, finely sliced 3cm piece ginger, finely chopped 1 chilli, deseeded and finely chopped 2 tsp cumin seeds 2 tsp ground coriander 1½ tsp ground turmeric 400g tin chopped tomatoes 1 vegetable stock pot, made up to 300ml 150g frozen peas ½ lemon, juiced 5g coriander, leaves picked basmati rice and natural yogurt, to serve (optional)

1 Preheat the oven to gas 6, 220°C, fan 200°C. Put the cauliflower in a roasting tin, drizzle with 2 tbsp oil, add the garam masala, season and toss to coat. Roast for 18 mins until tender and charred at the tips. 2 Meanwhile, heat the remaining oil in a frying pan over a low heat and cook the onion for 6 mins until softened. Add the ginger and chilli. Fry for 1 min, then stir through the spices and fry for 2 mins more. Tip in the tomatoes and add the stock. Bring to a simmer and cook for 15 mins until thickened. 3 Cook the peas in a pan of boiling water for 2 mins. Drain, then add to the sauce with the cauliflower. Stir in the lemon juice. Reserve 500g of the curry for the Samosa tart (right). Scatter the remaining curry with coriander and serve with basmati rice and yogurt, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1096kJ 263kcal 11g 1g 15g 1g 13% 16% 7% 16% 17%

of the reference intake. See page 81. Carbohydrate 28g Protein 14g Fibre 9g High in protein; scource of vitamin C 7 sheets filo pastry 40g butter, melted 500g leftover Cauliflower & pea curry ¼ tsp nigella seeds 25g pomegranate seeds salad leaves, to serve (optional) For the coriander yogurt ½ green chilli, deseeded and chopped ½ garlic clove, chopped 10g fresh coriander, chopped (reserve a few leaves to garnish) 75g natural yogurt ¼ lemon, juiced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tin (about 30 x 20cm) with a strip of baking paper hanging over the ends (to help remove the tart later). Unroll a sheet of filo pastry and brush one

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Scan this QR code to find two great potato recipes in our digital magazine. side all over with a little melted butter. Place a second sheet on top. Repeat with the remaining filo to use all 7 sheets. 2 Transfer to the tin, then scrunch the sides (to hold the filling). Brush with any remaining butter, then bake for 10 mins until golden. 3 Spoon the curry over the tart case, scatter with the nigella seeds, then bake for a further 20 mins until the pastry is crisp and golden and the filling is piping hot. 4 Meanwhile, blitz the coriander yogurt ingredients in a food processor until smooth. 5 Scatter the pomegranate seeds and coriander leaves over the tart, then drizzle with the coriander yogurt. Serve with salad, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1158kJ 277kcal 13g 6g 7g 0.6g 14% 19% 30% 8% 11%

of the reference intake. See page 81. Carbohydrate 32g Protein 9g Fibre 4g Source of protein; rich in vitamin C

C O O K ’ S T I P

Slice the leftover cauliflower leaves and stalk, then add to stir-fries, slaws, stock and soups.

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