>> servings: 2
>> time: 30 minutes

Preheat #oven{} to 180°C.

Boil @new potatoes{200%g} diced for ~{5%minutes} to ~{6%minutes} until tender. Drain and reserve 3 tablespoons of the cooking water.

While the potatoes are cooking, toss @cauliflower florets{150%g} in @ground turmeric{0.5%tsp}, @chilli flakes{0.5%tsp}, and @sunflower oil{1%tsp}. Scatter the florets over a #baking tray{} and roast for ~{12%minutes} to ~{15%minutes}.

Meanwhile, add @mixed spices{3%tbsp} (fennel, cumin, coriander, caraway, and mustard seeds) to a #large pan{} and fry for ~{2%minutes} until fragrant. Tip in @cherry tomatoes{200%g} halved, the cooked potato, and the reserved cooking water, then bring to a simmer and gently cook for ~{10%minutes}, adding the cauliflower and @frozen petit pois{75%g} to the pan for the final 5 minutes of cooking.

Stir through @spinach or watercress{1%large handful} and @fresh coriander leaves{1%small handful} until just wilted. Serve immediately.