Roasted Aloo Gobi Curry

1st May, 2020

Roasted Aloo Gobi Curry

This recipe is inspired by my favourite Vegan lady, Niki from Rebel Recipes

Cauliflower and potato is a classic curry pairing, this one roasts the potato and cauliflower for added flavour.

It’s delicious, a pure bowl of curry comfort.

Recommend it with some homemade flat bread or just a green salad if you’re looking for something lighter.

Ingredients

– 1 cauliflower chopped into small florets

– 750g baby potatoes roughly chopped to same size as cauliflower

– 2 tbsp olive oil (I used Chiltern Rapeseed Oil)

– Big pinch sea salt

– 1 tsb of turmeric and sweet paprika

To make the curry:

– 1 large onion chopped roughly

– 2 tbsp olive oil (I used Chiltern Rapeseed 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 Greek style yogurt, cream or if you are keeping to vegan use coconut yogurt

– Sea salt

Toppings

– Coconut mint dip

– Coriander

– Or just Greek style yogurt

Directions

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, salt and turmeric and paprika (turmeric and paprika optional at this point). Roast for approx 40 minutes until crispy on the outside

To make the curry:

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

2. 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!

Enjoy!

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