Bombay Roasted Baby Potato and Cauliflower Salad with Lentils and Raita

Crispy roasted baby potatoes and cauliflower are spiked with curry powder combined with flavourful lentils, sweet currants, then topped with creamy, fresh raita.

Meal Prep


  • Roast the vegetables.
  • Make the butter, spice mix.
  • Prepare the lentil mixture.
  • Make the raita.
  • Add the roasted vegetables to the lentils.
  • Toss through the spinach and top with the raita.
  • Serve up and enjoy!


  • If you made the pickled onions for the Mexican Green Rice then you can serve the leftovers with this dish.

  • You want to make sure the oven has fully come to temperature before roasting the vegetables as this helps them get nice and crispy.

  • If your baby potatoes are on the larger side cut them into quarters so they cook in the same amount of time as the cauliflower.
  • Feel free to add another chilli depending on your preference.


  • Swap out the raita for store-bought raita/tzatziki.

Meal prep guide - if you followed the meal prep guide you would have already prepared the vegetables and made the raita.

This recipe serves four if you are cooking for two simply halve the recipe. However, we recommend making the full amount and taking leftovers for lunch the next day - just make sure you only add the spinach just before serving or it will go limp and soggy.

  • 500g baby potatoes (halved)
  • 1 cauliflower (cut into florets)  
  • 2 tsp curry powder
  • Olive oil
  • Salt and pepper
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 green chilli (finely sliced)
  • ½ cup coriander (roughly chopped)
  • 1 shallot (finely sliced)
  • 30g butter (melted)
  • 1 lemon (juice and zest)
  • 400g tin lentils (rinsed and drained)
  • 2 Tbsp currants (chopped)
  • ⅓ cup roasted cashews (roughly chopped)


  • ½ cup greek or plain yoghurt
  • ⅓ cucumber (finely diced or grated)
  • 1 garlic clove (crushed)
  • Salt and pepper

  1. Preheat the oven to 200 degrees, fan bake.
  1. Add the baby potatoes and cauliflower to a baking tray (you might need to split them across two trays). Sprinkle over the curry powder and season with salt, drizzle over a generous amount of olive oil and pop in the oven to roast for 30-35 minutes until golden brown and crispy.
  1. Meanwhile, add the butter to a small pan over low-medium heat. Once melted add the spices and fry them off for a minute or two until fragrant. Crush them in a pestle and mortar, then set aside.

  2. Add the lentils to a mixing bowl and add the juice and zest of a lemon, the butter spice mix, currants, coriander, shallot, chilli and roasted cashews.

  3. To make the raita, add the yoghurt and garlic into a bowl and mix well to combine; toss through the cucumber and set aside.
  1. Once the vegetables have cooked, add them to the lentil mixture and add toss through the spinach.
  1. Add the salad to a large plate or platter and dollop over the raita.


  • Swap out the baby potatoes for sweet potatoes or carrots.

  • Swap out the shallot for spring onion.


  • For some extra protein serve alongside some tandoori chicken or pan-fried halloumi.


  • Add some feta.

  • Swap out the baby spinach for finely sliced cos.

  • Swap out the greek yoghurt for coconut yoghurt.