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Roasted aloo gobi

Roasted cauliflower and potatoes in tomato sauce

Roasted aloo gobi

Name: Roasted aloo gobi
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 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; basmati rice naan and natural yogurt, to serve

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.3 out of 5.99 ratingsRate

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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

Gluten-free

Healthy

Low calorie

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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
basmati rice

naan and natural yogurt, to serve

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Nutrition: per serving

kcal322

low
fat15g

low
saturates1g

low
carbs33g
sugars14g
fibre9g
protein10g
salt0.1g

low

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.

Recipe from Good Food magazine, March 2017

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A star rating of 4.3 out of 5.99 ratings

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