Learn . Laugh . Eat

Aloo Gobi

Prep:

Cook:

Aloo Gobi is a wonderfully fragrant vegetable dish that is easy to make and perfect for Veganuary!

400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks

1 large cauliflower, cut 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 oil or sunflower oil or rapeseed oil

8 curry leaves

4 garlic cloves, crushed

2 x 400g cans chopped tomatoes

2 small green chillies, pierced a few times

1 tsp golden caster sugar

1 lime, juiced

Small pack coriander, chopped

  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.

  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.

  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.

  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 flatbread and yogurt.


400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks

1 large cauliflower, cut 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 oil or sunflower oil or rapeseed oil

8 curry leaves

4 garlic cloves, crushed

2 x 400g cans chopped tomatoes

2 small green chillies, pierced a few times

1 tsp golden caster sugar

1 lime, juiced

Small pack coriander, chopped


  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.

  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.

  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.

  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 flatbread and yogurt.

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