Roasted Leeks and Caulifower, Indian Style

Take ordinary vegetables like cauliflower and leeks and add Indian spices to them for zing! This is a super easy side dish, and whips up really well in a big batch for plenty of leftovers during the week. Pair with your choice of carb such as rice, naan, or any other flatbread.

Roasted Leeks and Cauliflower, Indian Style

Makes 10 servings

You will need:
1 head cauliflower, finely chopped up
3 medium stalks of leeks, or 1/2 lb, trimmed and finely chopped
2 tablespoons veg oil
1 teaspoon cumin seeds
4 cloves garlic, minced
1 tablespoon ginger root, minced
2 Serrano peppers, minced
2 teaspoons red Chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon dried mango powder (available at any asian/indian grocery)
1/2 cup water
3/4 teaspoon salt, or more or less to taste
1 teaspoon lemon juice
large skillet with lid

Heat the oil in a large, deep skillet over medium heat. When oil is hot, add cumin seeds and let them sputter. Then add garlic, ginger, serrano peppers, red chilli powder, coriander powder, turmeric and fry for about a minute. Add cauliflower and leeks to pan and stir well to combine with all the spices. Add salt, dried mango powder, and stir to combine. Add the water to the pan, adding more if necessary, to cover at least the bottom 1/4 of the skillet. Put the lid on and let the vegetables cook for about 4 or 5 minutes, until softened. Then remove the lid and open fry for about 10 minutes, until all the water has evaporated and the mixture has become fairly dry. Stir in lemon juice, check salt, then remove from heat. Enjoy!