Frankie
Ingredients
- 500g baby potatoes, quartered
- 1 tbsp coconut oil, more to taste
- ½ tsp salt
- 2–3 tsp curry powder
- 1 tsp onion powder
- 1 head cauliflower- cut into small florets
- 1 can chickpeas, rinsed and drained well
- ½ bulb garlic
- 1–2 tbsp olive oil
- 1 tsp salt
- 1 tbsp coriander
- 1 tbsp cumin
- Chili flakes
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- Tortillas
- 2 handfuls baby spinach
- Coriander mint chutney
Steps
- Cut potatoes and place them in a medium pot, covered with water and simmer until tender.
- Place cauliflower on one side of a lined baking tray, chickpeas on the other side and add the garlic.
- Drizzle with olive oil. Sprinkle cauliflower, garlic and chickpeas with the spices, tossing to coat well.
- Place in the oven and roast for 20-25 minutes tossing halfway through) or until cauliflower is tender.
- Make the coriander mint chutney.
- Drain the potatoes but save about 1 cup of the hot water.
- Place the potatoes back in the pot and mash with some of the hot water (start with ¼ cup), salt, spices and oil.
- Warm the tortillas and then assemble like a burrito.