Roasted aloo gobi

Roasted aloo gobi

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(4 ratings)

Prep: 15 mins Cook: 50 mins

Easy

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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Ingredients

  • 400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
  • 1 large cauliflower, cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

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

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

    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

    Turmeric

    term-er-ik

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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

Method

  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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sticker04
1st May, 2017
3.8
A nice alternative to the usual curries I make, it tastes lovely and fresh. I did not add lime or coriander as I did not have any, but it still tasted lovely and citrussy.
ferkel
9th Apr, 2017
2.55
This seems to have potential but the first attempt turned out with a too strong citrus taste and a burnt flavour from the roast spice. I'll try again!
loulewis
31st Mar, 2017
5.05
Really delicious and not at all difficult to make. I made this and a dhal and rice for a large crowd and with all the yummy extra's we had it made for a feast.
Salnewton22
13th Mar, 2017
5.05
Yum! This is delicious! Make sure your spice cupboard is well stocked as it uses plenty but it was a lovely fresh, satisfying curry with a citrus tang. I used a little less sugar than suggested and it still had a sweet note in it, otherwise I followed the recipe.
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