Ingredients
1 x Pack of Cauldron Tandoori Bites
4 Large Tortillas
Handful of Spinach
For the curried mash:
450g baby potatoes, quartered
1 tbsp olive oil
1 tsp salt
3 tsp mild curry powder
1 tsp garlic powder
For the mint chutney:
125ml vegan yogurt
1 Lemon, juiced
30g coriander
30g mint leaves
1 green chilli, sliced
2 tsp ginger, grated
1 garlic clove, grated
1 tsp salt
½ tsp sugar
For the pickled cauliflower:
240ml white distilled vinegar
60ml apple cider vinegar
300ml water
2 tsp sea salt
1 tbsp sugar
½ small head of cauliflower, cut into small florets
½ large red onion, thinly sliced
2 green chillis, seeded and sliced
3 cloves garlic, sliced
2 tbsp black peppercorns
2 tsp mustard seeds
