Recipes › Dinner

• Dinner
• 45 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Aloo gobi

Dry-spiced potato and cauliflower curry with peas.

Calories

422

Protein

15 g

Carbs

77 g

Fat

9 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Vegetable oil
• 1 Onion
• 2 Garlic
• 15 g Fresh ginger
• 1 tsp Ground cumin
• 1 tsp Ground turmeric
• 1 tsp Ground coriander
• 500 g Potato
• 1 Cauliflower
• 2 Tomato
• 150 g Peas, frozen
• 10 g Fresh coriander
• 4 Wholemeal pitta

Contains: Cereals containing gluten. Always check the labels of what you buy.

Method

1. Peel and chop the onion, crush the garlic and grate the ginger. Peel the potatoes and cut into 2 cm cubes. Cut the cauliflower into small florets and chop the tomatoes.
2. Heat the oil in a large lidded pan and soften the onion for 6 minutes.
3. Add the garlic, ginger, cumin, turmeric and ground coriander and stir for 1 minute.
4. Add the potatoes, cauliflower, tomatoes and 100 ml water. Stir to coat, cover and cook over a medium-low heat for 20 minutes, stirring now and then, until tender.
5. Stir in the peas and cook for 5 minutes. Scatter with chopped coriander and serve with the warmed pittas.

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