Roasted aloo gobi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g floury potatoes(such as Maris Piper or King Edward), cut into medium-sized chunks
- 1 large cauliflowercut into florets
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp nigella seeds
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp chilli powder
- 4 tbsp vegetable oilor sunflower oil or rapeseed oil
- 8 curry leaves
- 4 garlic clovescrushed
- 2 x 400g cans chopped tomatoes
- 2 small green chilliespierced a few times
- 1 tsp golden caster sugar
- 1 limejuiced
- small pack corianderchopped
- basmati ricenaan and natural yogurt, to serve
Nutrition: per serving
- kcal322low
- fat15glow
- saturates1glow
- carbs33g
- sugars14g
- fibre9g
- protein10g
- salt0.1glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
step 2
On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
step 3
Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
step 4
Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.
