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Main course · South Indian

Tamil Potato and Cauliflower Masala Kootu

40 min Serves 4 ~320 kcal/serving ~£3.80 (£0.95/serving) VeganVegetarianDairy-freeGluten-freeKid-friendly
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Ingredients

  • 400 g cauliflower, cut into florets
  • 300 g potatoes, peeled and diced
  • 400 g tinned chickpeas, drained
  • 50 g freshly grated coconut or desiccated coconut
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp Kashmiri chilli powder
  • 20 curry leaves
  • 2 tbsp coconut oil

Nutrition (per serving)

Calories
320 kcal
Protein
11.3 g
Carbohydrate
32.2 g
of which sugars
3.9 g
Fat
14.3 g
of which saturates
9.7 g
Fibre
11.3 g
Salt
0.69 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the diced potatoes and cauliflower together in salted water for 8 minutes until just tender. Drain and set aside.

  2. 2

    Blend the coconut with 100ml of water to a smooth paste; set aside.

  3. 3

    Heat the coconut oil in a large pan. Add the mustard seeds and cumin seeds; let them splutter. Add the curry leaves, turmeric and chilli powder; fry for 30 seconds.

  4. 4

    Add the cooked vegetables and chickpeas; toss well to coat. Pour in the coconut paste and stir over a medium heat for 5 minutes until everything is well combined and coated.

  5. 5

    Season with salt and serve as a side dish or with sambar and rice.

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