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Roasted Aloo Gobi
This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. You can also serve as a side to meat curries
Serves 4 | Takes 65 mins
Original recipe:
https://www.bbcgoodfood.com/recipes/roasted-aloo-gobi
main
brassica
Ingredients
400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
1 large cauliflower, cut into florets
1 tbsp cumin seeds
2 tsp coriander seeds
2 tsp nigella seeds
1 tsp ground cinnamon
1 tsp turmeric
1 tsp chilli powder
4 tbsp vegetable oil, sunflower oil or rapeseed oil
8 curry leaves
4 garlic cloves, crushed
2 x 400g cans chopped tomatoes
2 small green chillies, pierced a few times
1 tsp golden caster sugar
1 lime, juiced
small pack coriander, chopped
basmati rice, naan and natural yogurt, to serve (optional)
Method
Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5–6 mins until starting to soften but still holding their shape. Drain well.
On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.
