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Roasted aloo gobi New-recipe-icon

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

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 322
  • Carbohydrates 33
  • Saturated Fat 1
  • Sugar 14
  • Protein 10
  • Fat 15
  • Fibre 9
  • Salt 0.1

Nutrition per serving

  • Calories 322
  • Carbohydrates 33
  • Saturated Fat 1
  • Sugar 14
  • Protein 10
  • Fat 15
  • Fibre 9
  • Salt 0.1

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

  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.

  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.

  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.

  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.

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