Roasted aloo gobi

Roasted aloo gobi

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(59 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4

This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. You can also serve as a side to meat curries

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal322
  • fat15g
  • saturates1g
  • carbs33g
  • sugars14g
  • fibre9g
  • protein10g
  • salt0.1g
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  • 400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
  • 1 large cauliflower, cut into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 tbsp cumin seeds
  • 2 tsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tsp nigella seeds
  • 1 tsp ground cinnamon
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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



    The same shape, but smaller than…

  • small pack coriander, chopped
  • basmati rice, naan and natural yogurt, to serve


  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 rice, warm naan and yogurt.

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Comments, questions and tips

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25th Jun, 2020
Really liked this, especially alongside a quorn curry to add a bit of variety. I like the addition of tomatoes to make it into a thick flavoursome sauce and also especially like the roasting of the potatoes.
11th Jun, 2020
This was a big success with the whole family. I used a carton of passata and one tin of tomatoes as I find that this gives a richer sauce.
Ruby Bircumshaw's picture
Ruby Bircumshaw
28th Apr, 2020
Unfortunately, I wasn't very happy with this recipe it had a very sour taste due to the lime. I would just leave this out completely next time or make sure you have the sugar to cancel out the lime as I didn't have the sugar.
24th Mar, 2020
Superb even without the nigella seeds!
Tae Lovve's picture
Tae Lovve
29th Feb, 2020
Quite unhappy with this curry, It was very sour, especially with the whole lime juice plus the tomatoes. Also the coriander seeds should NOT be put in as a whole, since at the end while eating the curry, biting into the coriander seeds was not pleasant.
Anne McGinn
7th Feb, 2019
I loved this recipe, thought it was just perfect. I didn't have enough cauliflower so I used some broccoli as well and used curry powder as I didn't have curry leaves. I'll definitely be making it again.
Powerserge100's picture
22nd Nov, 2018
Delicious combination of flavours however the texture of the dish was gloopy. I think this could be fixed by roasting the veg for 15 minutes max, as opposed to 45 minutes. I also don’t like using whole spices in a dish that’s cooked for short periods of time, so I dry roasted them in a pan and then ground them in a pestle and mortar before then adding to the veg.
7th Aug, 2018
Delicious! Was a hit with a vegetarian and a meat eater. A bit too spicy for me but was made the day before eating. Didn’t use curry leaves as couldn’t find in the shop so used extra lime juice
23rd Mar, 2018
I was a little disappointed with the lack of flavour intensity with this recipie, I am a confident cook and followed the recipe but it was very average. It has potential but definitely needs some tweaking, starting with some browned off onions and frying the spices in oil first. Not sure I’ll try this again, will probably look for a better recipe first.
7th Mar, 2018
Different and so yummy, roasting the vegetables really brings a whole new flavour dimension to this curry. My only caveat is to crush the coriander seeds before adding them to the roasting tin, crunching on a whole one in the finished curry is not very pleasant! I used a teaspoon of Splenda in place of the sugar since I’m avoiding added sugar in my diet, tasted just as good.


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