Roasted Aloo Gobi Curry

Cauliflower and potato is a pretty classic curry pairing – it’s delicious! A bowl of pure curry comfort.

I decided to roast my cauliflower and potatoes for extra flavour, it’s definitely worth it when you bite into those spiced crispy fluffy potatoes – mmm.

It’s a relatively dry curry as I haven’t added any water, there’s enough moisture from the tomatoes and coconut yogurt but I do recommend dolloping lots of mint coconut dip over the top.

I would personally serve this with slaw or big salad rather than flafbread or rice as it’s pretty substantial by its self.

I hope you enjoy!
Much love
Niki xxx

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  2-4 servings
  20 minutes preparation time
  1 hr cook time


  • 1 cauliflower chopped into small florets

  • 750g baby potatoes roughly chopped

  • 2 tbsp olive oil

  • Big pinch sea salt


To make the curry;

  • 1 large onion chopped roughly 

  • 2 tbsp olive oil

  • 1 tsp cumin seeds

  • 1 tsp ground coriander

  • 1 1/2 tsp turmeric

  • 1 tsp garam masala

  • 1/2 – 1 tsp chilli flakes

  • 3 garlic cloves sliced

  • 1 thumb size ginger grated

  • 7 plumb tomatoes chopped roughly

  • 3 tbsp coconut yogurt or cream

  • Salt salt




To roast the potatoes & cauliflower ;

  1. Pre heat your oven to 180c

  2. Add the potatoes & cauliflower to a roasting tray/s then toss to coat them in olive oil and salt. Roast for aprox 40 minutes until crispy on the outside.


To make the curry;

  1. Add the oil to a large pan with the onion. Fry for aprox 8-10 minutes until soft and browning, how add in the spices and stir for a few minutes then add in the garlic and ginger and stir for another few minutes.

  2. Now add in the chopped tomatoes, turn up the heat to medium and cook for a further 5-6 minutes until the tomatoes have broken down a little.

  3. You can now stir in the coconut yogurt or cream and finally add the roast veg and season well.

  4. Serve with dollop of mint dressing!

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