Serves
4
Aloo Gobi
A great dish which is packed full of flavour and veg. Best eaten as a side with a curry.
Ingredients
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 5cm fresh ginger, peeled and finely chopped
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1 green chilli, de-seeded, finely chopped
- 450g cauliflower florets
- 150g purple sprouting broccoli
- 120g tomatoes, diced
- Juice from 1 lemon
- 400g potato, peeled and chopped into small chunks
- Bunch fresh coriander, chopped
Directions
- Heat the oil in a large pan/wok and add the onion. Cook the onion for 8 minutes until going translucent.
- Add the garlic, ginger, mustard seeds, turmeric, cumin, coriander, cinnamon, and chilli. Cook for a few minutes until fragrant. Don’t let it stick.
- Add the cauliflower, broccoli, tomatoes, lemon juice, and splash of water. Give it all a good mix, then pop a lid on (or cover in foil) and cook on a low/medium heat for 10 minutes or until the cauliflower is cooked to your liking.
- While that is cooking, boil the potatoes in a pan of water for 10 minutes until tender.
- When the cauliflower is ready, add the potatoes to the main pan with fresh coriander and mix through, making sure everything is hot.
- Season with salt and pepper and serve. This goes great as a side to other curry dishes. Try adding beans for extra protein.
- Kcal: 212
- Protein: 7.5g
- Fats: 4.7g
- Carbs: 32g
- Fibre: 7.7g
- Serving: One serving
