Aloo Gobi
This curried potato and cauliflower dish is delicious, filling and low-cost!
15 mins
30 mins
234 kcal
15 mins
30 mins
234 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
I was a really fussy eater as a child, and my Mum despaired about getting me to eat vegetables or fruit, I just wouldn’t touch them! Then when I was about 12 she discovered that I would eat all sorts of veg if they were curried and we had a breakthrough! I’ve moved on now and really enjoy most veg, but I’m still discerning about how they are cooked- and I still love them curried. This dish is a great way to squeeze in lots of speed foods without really noticing. It’s lovely as a side to another curry (I had it with leftover slow-cooker chicken tikka masala- recipe here) but it also stands alone, and is perfect for reheating for quick lunches.
SHARE THIS RECIPE
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email
Aloo Gobi
Servings: 4
This curried potato and cauliflower dish is delicious, filling and low-cost! Syn-free
Print Recipe
Ingredients
- 3 large potatoes about 900g, peeled and cut into large chunks
- A thumb sized chunk of root ginger peeled and finely chopped
- 3 cloves garlic peeled and crushed
- 1/2 a head of cauliflower broken into florets
- 1 red pepper deseeded and roughly chopped
- 1 large onion diced
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder
- large handful chopped coriander
- Frylight
Instructions
- Boil the potato chunks in a large pan of salted water for 10 minutes, add the cauliflower and cook for a further 5 minutes, then drain, and let steam for a few minutes to dry. Spray generously with frylight.
- Heat a good non-stick frying pan, add Frylight, and toss in the potatoes and cauliflower. Fry them for 10 minutes until the potatoes are lightly golden brown on the outside.
- Add the onion, and fry for another 5 minutes, until the onion has softened. Add the garlic, ginger and pepper and stir fry for 2 more minutes.
- Throw in all of the spices, and stir fry for another few minutes, being careful not to burn.
- Check that the potatoes are cooked through, stir through the coriander and serve.
Notes
You can add all sorts of other veg to this if you have them- carrots (pre-cook), butternut squash (pre-cook), mushrooms, green beans, spinach- use up anything in the cupboard! If you like this, you can always make up a pot of the spice mixture so its ready to go whenever you want to cook it.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
