Tandoori Potatoes & Cauliflower in Cashew Butter Marinade

4 July 2019 By

I am having a slight obsession at the moment with POTATOES.

Recently I starting trading at Manning Farmers Market and directly in front of me are the Karri Valley Potato stallholders. The sight of their rustic stall laden with fresh, soil crusted potatoes in various shapes and sizes; never fails to make me daydream and drool spontaneously.

The cold wet and windy winter chill; makes me think and long for, warm hot buttered potatoes, steaming jacket baked potatoes with sour cream, handcut chips, sizzling wedges and crispy cheesy potato skins. By mid-morning my thoughts are completely scrambled and heading to spicy potato curry land; like chicken and potato, potato and feta, beef potato massaman. Very tragic indeed. Yes, the last couple of weeks have been tough and tormenting. So tough, I have been coming home from the markets with bags full of produce featuring dutch creams, salad rose, sweet potatoes and kipflers.

Be prepared for many more potato recipes. Like this one featuring salad rose potatoes cooked with cauliflower and smothered with a meltingly beautiful marinade made with our Tandoori Paste, rich coconut cream and nutty locally made cashew butter. A truly magical, heavenly experience.

Ingredients − Serves 6

  • 1 kg Salad Rose potatoes (or Royal Blue), whole
  • 1 large cauliflower, whole
  • 2 tbsp ghee + 2 tbsp oil
  • ½ jar Latasha’s Kitchen Tandoori Sauce/Marinade
  • ⅓ cup water
  • 200 ml Ayam brand coconut cream
  • 2 tbsp good quality Cashew Butter Paste (NuttaButta or Honest Pantry are local WA brands)
  • Oil for baking
  • Sea salt
  • Black pepper
  • 2 tbsp sweet paprika or use Kashmiri chilli powder
  • Coriander leaves for garnish
  • Juice of ½ large lemon
  • 2 tsp brown sugar

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  1. Parboil potatoes with skin on until cooked but still firm to the touch and holding their shape. Cool then peel, cut into wedges and halve each wedge.
  2. Parboil whole cauliflower until just al dente approximately 6 minutes in hot boiling water with the stem side down.
  3. Cool then remove the stalks and stem. Break apart the cauliflower with your hands into small florets.
  4. Finely dice the stem and edible part of the core and keep aside separately for garnishing.
  5. Heat a deep saucepan that will later fit all the potatoes and cauliflower. Add ghee and 2 tablespoons oil.
  6. When hot, add Latasha’s Kitchen Tandoori Sauce Marinade, a sprinkle of water and heat for 3 minutes until it’s a little saucy. Next add cashew butter, salt and coconut cream and allow to simmer gently for around 10 minutes until the cashew butter is dissolved into the marinade. Keep aside.
  7. Line two large shallow baking dish with baking paper. Scatter the potatoes all over and place some of the cauliflower in between. Drizzle with olive oil, then sprinkle sweet paprika, crushed sea salt and grind a generous amount of black pepper all over.
  8. Bake these parboiled veggies under a hot grill for 12 minutes until slightly charred.
  9. Remove and add to the deep saucepan containing the marinade and toss until the vegetables are well coated with the marinade. Sprinkle over lemon juice and brown sugar. Garnish with finely chopped cauliflower stems and coriander leaves.

TIP: A great accompaniment with roast meats, dhal, other side dish curries and soft Indian breads.