Local Curry test kitchen

Aloo gobi

Name: Aloo gobi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 1 medium cauliflower, cut into florets; 500g waxy potatoes, cut into 2cm pieces; 3 tbsp neutral oil; 1 tsp cumin seeds; 1 onion, finely chopped; 3 garlic cloves, grated; 20g fresh ginger, grated; 1 tsp turmeric; 2 tsp ground coriander; 2 tomatoes, chopped; ½ tsp garam masala; Small handful coriander

Roasting the cauliflower separately keeps its edges crisp while the potatoes absorb the spiced tomato base.

VeganGluten-free

Prep15 mins

Cook40 mins

Makes4

Method

Heat the oven to 220°C/200°C fan. Toss the cauliflower with one tablespoon of oil and roast for 22–25 minutes.
Parboil the potatoes for 8 minutes, then drain well.
Heat the remaining oil in a large pan. Sizzle the cumin seeds, then cook the onion for 8–10 minutes.
Add garlic, ginger, turmeric and coriander. Stir in the tomatoes and cook until they collapse.
Fold in the potatoes and roasted cauliflower. Cover for 6 minutes, then finish with garam masala and coriander.

Gluten note

Naturally gluten-free; check packaged spice blends if cooking for someone highly sensitive.