Aloo Gobi

Aloo Gobi

This curried potato and cauliflower dish is delicious, filling and low-cost!

time

15 mins

pan

30 mins

fire

234 kcal

time

15 mins

pan

30 mins

fire

234 kcal

Aloo Gobi

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.

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Aloo Gobi

Servings: 4
This curried potato and cauliflower dish is delicious, filling and low-cost! 
Syn-free
Print Recipe
15 mins
30 mins

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!