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Aloo Gobi Lagoon Stew

Aloo Gobi Lagoon Stew

Aloo Gobi Lagoon Stew

with Cauliflower, Green Beans and Yoghurt

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Make tasty waves at dinnertime with this delicious water-inspired Aloo Gobi Lagoon Stew.

Tags:

Veggie

•Spicy

•Family Friendly

Allergens:

Senf

•Celery

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

300 grams

Cauliflower Florets

1 sachet(s)

Curry Powder Mix

1 unit(s)

Red Onion

3 unit(s)

Garlic Clove**

80 grams

Green Beans

50 grams

Korma Curry Paste

(Contains: Senf)

1 carton(s)

Tomato Passata

15 grams

Vegetable Stock Paste

(Contains: Celery)

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

250 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2054 kJ

Energy (kcal)491 kcal

Fat12.8 g

of which saturates3.9 g

Carbohydrate79.8 g

of which sugars32.1 g

Protein15.1 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Saucepan

•Garlic Press

•Medium Saucepan

Instructions

Roast the Veg

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Halve any large cauliflower florets.

Pop the potatoes onto one side of a large baking tray. Place the cauliflower florets onto the other side of the tray. Drizzle with oil, season with salt and pepper if you'd like, then sprinkle the curry powder over both veg.

Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Kids Step: Add the potatoes, cauliflower and curry powder to the baking tray and mix together with your hands to coat well!

Fry the Onion

2

Meanwhile, halve, peel and chop the red onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and stir-fry until softened, 4-5 mins. Season with salt and pepper if you'd like.

Finish the Prep

3

In the meantime, peel and grate the garlic (or use a garlic press).

Trim and halve the green beans.

Stir the garlic and the korma style paste into the saucepan. Fry for 1 min until fragrant.

Simmer and Stir

4

Pour the passata, vegetable stock paste and water for the sauce (see pantry for amount) into the saucepan. Stir in the chopped green beans.

Bring to the boil, then simmer until the sauce has thickened a little and the beans are tender, 8-10 mins.

Finishing Touches

5

When the sauce has thickened, stir in the mango chutney. Add a knob of butter if you'd like to.

Stir the roasted potatoes into the sauce. Taste the sauce and season with salt and pepper if you'd like to.

Serve your Stew

6

Divide the stew between your bowls.

Top with the roasted curried cauliflower.

Swirl the Greek style natural yoghurt into the stew to finish.

Kids Step: Use a spoon to swirl the yoghurt into your lagoon stew to make some waves!

Enjoy!

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