Aloo Gobi Lettuce Wraps with Indian Carrot Coleslaw and Coriander and Mint Chutney by @dinnersmellsgreat

Aloo Gobi

3 tbsp vegetable oil
1 small cauliflower - cut into small florets
1 sweet potato - cut into small cubes
1 tsp ginger
1 clove of garlic - minced
1 tomato - chopped into small pieces
1 tsp chilli powder - optional
1 tsp fennel seeds
1 tsp mustard seeds
½ tsp ground coriander
½ tsp cumin
½ tsp garam masala
½ tsp turmeric
Salt and pepper to taste
1 tbsp olive oil
6 - 8 little Gem lettuce leaves


Heat the oil in a skillet pan and gently fry the fennel seeds and the mustard seeds until they start to crackle. Add the cauliflower, garlic and ground ginger and a little salt and fry for 3 minutes, then add the sweet potato and fry for a further 2 minutes.

Cover with a lid and cook for 4-5 minutes - make sure to gently move the vegetables around every now and then, to prevent sticking (if the vegetables do start to stick to the bottom of the pan, then add a small splash of water as needed)

Mix together the coriander, cumin, garam masala and turmeric in a small bowl and add all of them to the pan, along with the chopped tomato and 2 tbsp of water. Cook for a further 10 minutes, or until the vegetables are cooked through.

Add 1 tbsp of olive oil and season to taste.


Carrot and Cashew Nut Coleslaw

2 - 3  carrots - grated
3 spring onions thinly chopped
40g red cabbage - thinly sliced
1 tbsp olive oil
½ tsp turmeric
½ tsp garam masala
½ tsp garlic powder
½ tsp fennel seeds
1 handful of cashew nuts - toasted
1 tbsp freshly chopped coriander
flaked sea salt, to taste
3 tbsp lime juice

Lightly toast the cashew nuts and set aside.
Lightly toast the fennel seeds in a pan, place in a bowl and add the remaining ingredients - mix well.
Finally, add the roasted cashew nuts and season to taste.


Coriander and Mint Chutney

60g fresh coriander
2 tbsp olive oil
1 tbsp mint sauce
2 tbsp lime juice
Salt to taste

Place all of the ingredients into a processor or blender and blitz to a smooth paste, and then season to taste - simple!

To Serve:
Spoon the Aloo Gobi in the lettuce leaves, with a heaping amount of the carrot salad and a drizzle of Coriander and mint chutney. So delicious and fresh.