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Aloo gobi with coriander recipe

24 ratings

A vibrant Indian dish made with a medley or warming spices, potato and cauliflower. Enjoy scattered with fresh coriander and served with warm, fluffy naan. See method

Serves 6
5 mins to prepare and 20 mins to cook
415 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

splash vegetable oil
1tsp mustard seeds
seeds from 4 cardamom pods
2 large onions, thinly sliced
1tsp ground turmeric
1 tsp ground cumin
2tsp Indian curry paste or powder
6 large waxy potatoes, cut into large dice
1 large cauliflower, broken into small florets
salt
handful coriander leaves
2 naan bread, to serve

Each serving contains

Energy
1745kj
415kcal 21%
Fat
9g 12%
Saturates
2g 9%
Sugars
7g 8%
Salt
0.8g 13%

of the reference intake
Carbohydrate 67.7g Protein 13.1g Fibre 7.9g

Method

Heat a splash of oil in a large pan and cover with a lid. Add the mustard seeds and cardamom. When you begin to hear the seeds crackling, remove from the heat and add the onion, turmeric, cumin and curry paste or powder. Fry for 30 seconds, stirring continuously, adding a little water to stop the spices from burning.
Add the potatoes and enough water to cover them. Simmer for 4 minutes then add the cauliflower and season with salt.
After 5 minutes or so the veg should be cooked and the sauce thickened. Continue cooking for another minute or so if the sauce is still too thin. Scatter with a few coriander leaves and serve with naan bread.

*Inspired by Fiona S. featured in the Realfood Cookbook

See more curry recipes