Indian Cauliflower & Potato Tray Bake

In a medium bowl, combine the mild North Indian spice blend, coconut cream and the salt. Add the cauliflower florets and toss to coat. In a second medium bowl, place the potato, carrot, onion, brown mustard seeds, a generous pinch of salt and pepper and a drizzle of olive oil. Toss to coat.

Spread the spiced cauliflower florets over an oven tray lined with baking paper. Spread the remaining veggies over a second oven tray lined with baking paper. Bake until tender and golden, 30-35 minutes.

TIP: If you don't like chilli, brush the chapati wraps with plain olive oil and cook as directed. While the veggies are roasting, heat olive oil (2 tbs for 2 people / 4 tbs for 4 people) and a pinch of chilli flakes in a medium frying pan over a medium-high heat. Cook until fragrant, 1 minute. Transfer the chilli oil to a small bowl. Brush a chapati wrap on both sides with chilli oil. Return the pan to a medium-high heat and add the chapati. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining chapati (see ingredients list).

Thinly slice the long red chilli (if using). Roughly chop the roasted almonds.