Roasted aloo gobi

1 of 5-a-day aloo gobi curry fibre folate gluten free healthy iron low fat vegan

N/A

Source

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

Method

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.

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.

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.

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.