Vegan aloo gobi
My vegan aloo gobi is a delicious north Indian style potato and cauliflower curry. It's easy to make and is extra tasty when served with chapattis or other flatbreads.
Servings 4 people
Calories 312kcal
Ingredients
For the roasted potatoes and cauliflower
- 5 small potatoes cut into bite sized pieces (you don’t need to peel them unless you want to)
- 1 medium cauliflower broken into florets
- 1 teaspoon cumin seeds
- 1 tablespoon sunflower oil
For the curry sauce
- 1 tablespoon sunflower oil
- 1 teaspoon mustard seeds
- 1 onion peeled and chopped
- 2 cloves garlic peeled and chopped
- 1 inch chunk of ginger peeled and chopped
- 1 small red chilli deseeded and chopped
- 1 teaspoon turmeric
- 400 g tin of chopped tomatoes
- 1 tablespoon tomato puree
- 1 tablespoon garam masala
- salt and pepper to taste
- small handful fresh coriander chopped, to serve
Instructions
For the roasted potato and cauliflower
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Place the prepared potatoes and cauliflower into an ovenproof dish. Add a teaspoon of cumin seeds and a tablespoon of sunflower oil and stir well.
- Roast in the oven for 40-50 minutes, or until the potatoes and soft and the cauliflower is turning golden brown.
- Stir several times to stop the potatoes sticking. When done set aside.
For the curry sauce
- Heat a tablespoon of sunflower oil in a large saucepan. Add a teaspoon of mustard seeds and as soon as they begin to pop (around a minute or less) add the chopped onion and stir well. Reduce the heat a little and sauté for 10-15 minutes until soft, stirring often.
- Add two cloves of chopped garlic, a one-inch chunk of chopped ginger and a chopped chilli and cook for a further minute.
- Stir through 1 teaspoon of ground turmeric then add the tin of chopped tomatoes and a tablespoon of tomato purée.
- Bring to the boil, then reduce the heat and simmer for 10-15 minutes. Stir through the garam masala and season with salt and pepper to taste.
- Once the sauce is cooked add the cooked potatoes and cauliflower and stir through.
- Sprinkle with chopped coriander to serve.
- Serve with rice, chapatti or naan, coconut yoghurt and/or mango chutney.
Nutrition
Calories: 312kcal | Carbohydrates: 54g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 1647mg | Fiber: 10g | Sugar: 9g | Vitamin A: 256IU | Vitamin C: 140mg | Calcium: 107mg | Iron: 4mg