Roasted Aloo Gobi Curry
The classic combination of cauliflower and potato curry with a few delicious twists such as roasting the veg, which adds tons of flavour - incredibly tasty!
Ingredients
- 1 cauliflower chopped into small florets
- 750 g baby potatoes roughly chopped
- 2 tbsp olive oil
- Big pinch sea salt
For 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 plum tomatoes chopped roughly
- 3 tbsp coconut yogurt or cream
- Salt salt
For the toppings
- Coconut mint dip
- Coriander
Instructions
To roast the potatoes & cauliflower
- Pre heat your oven to 180c/
- Add the potatoes & cauliflower to a roasting tray/s then toss to coat them in olive oil and salt. Roast for approx 40 minutes until crispy on the outside.
To make the curry
- Add the oil to a large pan with the onion. Fry for approx 8-10 minutes until soft and browning, how to add in the spices and stir for a few minutes, then add in the garlic and ginger and stir for another few minutes.
- 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.
- You can now stir in the coconut yogurt or cream and finally add the roast veg and season well.
- Serve with dollop of mint dressing!
Notes
2-4 servings