Aloo Gobi (potato & cauliflower curry)

Aloo Gobi (potato & cauliflower curry)

This veg-packed dish is full of traditional Indian spices, and low in fat, sugar and salt.

By , 21 September 2015
Aloo Gobi (potato & cauliflower curry)
  • Ready in: 45 mins
  • Serves: 4
  • Price: 85p per serving
Nutritional Info
Each 389g serving contains
  • Fat 8.2
  • Sat Fat 1.2
  • Sugar 8.6
  • Salt 0.04
  • Cals 237
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 255kJ/61kcal.
  • 1 level tsp Schwartz Fennel Seeds
  • 1 level tsp Asda Mustard Seeds
  • 1 level tsp ground cumin
  • 1 level tsp ground coriander
  • 1 level tsp ground turmeric
  • 2 tbsp sunfower oil
  • 1 medium onion, halved and sliced
  • 1cm piece root ginger, peeled and grated
  • 2 green chillies, de-seeded and finely chopped, plus extra to serve
  • 2 cloves garlic, crushed
  • 400g potatoes, peeled and cut into 2cm chunks
  • 1 bay leaf
  • 225g pack cherry tomatoes on the vine, removed from the vine and quartered
  • 1 caulifower
  • 1 tbsp chopped fresh coriander, plus leaves to garnish
  • Chopped red chilli, to serve
  • Naan bread, to serve
  • Crush the fennel and mustard seeds in a pestle and mortar, or put in a small bowl and carefully crush with the end of a rolling pin. Mix with the cumin, coriander and turmeric. Set aside.

  • Heat the oil in a large pan and cook the onion until soft and translucent. Add the ginger and chillies and cook for 2 minutes. Add the garlic and cook for 1 minute. Reduce the heat, add the spice mixture and stir for 1 minute. Add the potatoes and bay leaf and stir to coat. Add the tomatoes and 400ml water and heat until simmering. Cover and simmer for 5 minutes.

  • Meanwhile, cut the caulifower into florets, discarding the tough stem and any leaves. Add to the saucepan, cover and simmer for 15 minutes.

  • Gently stir in the chopped fresh coriander. Garnish with extra coriander leaves and serve with the red chillies and naan bread.