- 500g carrots
- 1kg potatoes
- 300 onions
- 300g cavolo nero
Crunchy spiced Bombay potatoes are delicious with tender shreds of Indian brisket. Parboil some chunks of potatoes. Drain and leave them to dry for a few mins. Toast some mustard seeds and cumin seeds in a frying pan. Tumble the potatoes into a large roasting dish with hot oil. Add the toasted seeds. Sprinkle over 1 tbsp dried turmeric, 2-3 tbsp garam masala and a pinch of chilli flakes. Season generously. Toss together gently to coat the potatoes in the oil and spices. Slide into the oven to roast for 30-40 mins till golden and crisp. Top with crispy shallots, yogurt and coriander.
Coconutty cavolo nero is a dreamy and creamy side dish for your roast. Heat 1 tbsp oil in a large frying pan or wok. Fry a thinly sliced red onion till softened. Add a good handful or two of shredded cavolo nero. Fry for a couple of mins then add a good pinch of ground cumin, some chopped fresh chilli and 200ml coconut milk. Simmer for a few mins. Squeeze in some lime juice and season. Top with freshly toasted coconut flakes and lime zest.