aloo gobi Recipe
Our Free take on the curry house classic brings together satisfying chunks of roasted potatoes, cauliflower and red pepper and smothers them in an aromatic Bombay-style sauce
About Time:
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: Serves 4
Ingredients
- 2 large baking potatoes, skin left on, cut into 2cm chunks
- Low-calorie cooking spray
- 3 garlic cloves, crushed
- 3cm piece fresh root ginger, peeled and finely chopped
- 2 large onions, diced
- 3 tbsp mild curry powder*
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 2 vegetable stock cubes suitable for vegans
- 2 tsp black onion seeds
- Juice of 1 lemon
- 1 medium cauliflower, cut into small florets
- 1 large red pepper, deseeded and diced
- Small pack fresh coriander, roughly choppe
Instructions:
- Preheat your oven to 200°C/fan 180°C/gas 6. Put the potatoes on a baking sheet, spray with low-calorie cooking spray and roast for 20 minutes or until tender.
- Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and put over a medium heat. Add the garlic,
- ginger and half the onions and cook for 2 minutes. Stir in the curry powder, garam masala and turmeric, followed by the
- stock cubes and 300ml boiling water. Simmer for 5 minutes. Blitz until smooth with a stick blender (or use a food processor and return to the pan).
- Add the black onion seeds, lemon juice, cauliflower, red pepper and remaining onion to the sauce and cook for 10 minutes
- or until the cauliflower is cooked.
- Combine the potatoes with the cauliflower mixture, stir through the coriander and season to taste. Delicious served with
- your favourite curry, grilled meat or fish, or enjoyed as the main event!