Roasted deliciously spiced cauliflower and potatoes combined with a sweet, fruity, lightly and perfectly spiced tomato curry sauce. What's not to love?Enjoy as a main dish along with rice and naans, or as a side-dish for an Indian home-cooked feast of flavours.
Non-stick baking trays for roasting cauliflower/potatoes [can use an air-fryer instead, consult the manual for cooking times]
Ingredients
Cauliflower:
600gramscauliflowerweight is after cauliflower has been prepped into florets
2teaspoongaram masala powderplus salt and pepper to season
Potatoes:
800gramspotatoesweight is after potatoes prepped and diced into thick cubes or small wedges
1teaspooncoriander powderor cumin powder
Tomato masala [spicy tomato sauce]
1tablespooncoconut oilor ½ cup veggie stock/broth
1largeonioncut into medium sized thick slices
1inchginger rootgrated or fine diced, or 1 teaspoon ginger powder or 2 teaspoon ginger puree
6garlic clovessliced or diced, or replace with 2 teaspoons garlic powder or 2 teaspoon garlic puree
2teaspooncumin seeds
1teaspoonmild curry powderor use a medium-hot variety if extra spice liked
1teaspoonmild chilli powderor use a hotter variety if more spice preferred
½teaspoonturmeric powder
1canchopped tomatoes400gram/15oz can
1tablespoontomato pureepaste
½cupvegetable stockpossibly a little extra or just use water if more is required
Stir through the finished dish
4tablespoonmango chutneymore or less as preferred
½teaspoonsugar
15gramscoriandercilantro, chopped, use more if liked
Garnish
5spring onionsgreen onions/cybees, or your choice of fresh herbs
Instructions
Cook the cauliflower and potatoes [can be pre-cooked a few days in advance and stored in the refrigerator until required.] Cauliflower and potatoes can be cooked in the oven at the same time but the cauliflower will cook quicker so will need removing from oven first.
Preheat the oven to 160 Fan/ 180 C/ 365 Fahrenheit/ Gas 4. For the cauliflower chop into medium sized florets and place in a bowl with the garam masala powder.Season with salt and pepper and lay out on a baking tray.Roast for 20-25 minutes or until the cauliflower is fork tender.
For the potatoes chop into small-medium sized cubes or wedges and stir the coriander powder through. Season with a little black pepper. Lay out on a non-stick baking tray and roast until soft, exact times will depend on the potato sizes. After 25 minutes the potatoes can be turned around in the pan to ensure even cooking.
Prepare the spicy tomato sauce [can be prepared in advance and stored in the refrigerator for a few days until required]
Melt the coconut oil in a non-stick pan or heat the ½ cup [125ml] of veggie stock.
Add the onions, garlic, ginger, and cumin seeds. Cook over a medium heat for 8-10 minutes, stirring frequently.Add a small splash of water if necessary to prevent sticking or browning too much.
Next add the chilli powder, curry powder and turmeric powder along with a little salt and black pepper. Stir and cook for 1-2 minutes.
Pop in the tomato puree/paste and can of chopped tomatoes. Pour in ½ cup [125ml] of vegetable stock and bring to the boil. Lower the heat and simmer for 5 minutes.
Add a little extra veggie stock or water if the sauce becomes too thick, just enough to loosen it up.
Add the ½ teaspoon of sugar, fresh coriander and about 1 tablespoon fresh lemon juice, and simmer for a minute or so.
Assemble
Add the cooked cauliflower and potatoes to the tomato sauce and stir well to combine everything together.
Stir through the 4 tablespoons of mango chutney. Add extra water if preferred just to loosen up the sauce.
Serve with the sliced spring/green onions scattered over.
Notes
Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
Store leftovers within a covered container, and place in the refrigerator for up to 3 days.
Leftover Aloo Gobi will taste even better the next day as flavours continue to develop and settle.
Aloo Gobi can be frozen for up to 3-4 months.
Reheat by placing in non-stick pan, along with a little stock/water and reheat over a medium heat until piping hot.
For a change switch the white potatoes for sweet potatoes or butternut squash.
Cauliflower can be replaced with broccoli, parsnips, cabbage, celeriac, courgettes/zucchini, marrows, etc.
A cup of cooked peas added along with the potatoes and cauliflower is a nice addition.
If a looser sauce is preferred simply add extra veggie stock/broth to the finished dish and heat through before serving.
Enjoy Aloo Gobi as a side-dish along with your favourite Indian inspired dishes. Or serve as a main along with rice, naan breads, chapatis, etc.