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Aloo Gobi Stew

with Green Beans and Yoghurt

Calorie Smart
Family Friendly

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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

450 grams


300 grams

Cauliflower Florets

1 sachet(s)

Curry Powder Mix

1 unit(s)


3 unit(s)

Garlic Clove

80 grams

Green Beans

50 grams

Korma Curry Paste

(Contains Mustard)

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

20 grams


1 tsp



Nutritional information

Energy (kJ)2460 kJ
Energy (kcal)588 kcal
Fat20.7 g
of which saturates9.1 g
Carbohydrate87 g
of which sugars34.5 g
Protein15.6 g
Salt4.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan
Garlic Press



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, 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.


Meanwhile, halve, peel and chop the 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.


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.


Pour the passata, vegetable stock paste and water and sugar for the sauce (see pantry for amounts) 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. 


When the sauce has thickened, stir in the mango chutney and butter (optional, see pantry for amount). 

Stir the roasted potatoes into the sauce. Taste the sauce and season with salt and pepper if needed. 


Divide the stew between your bowls.

Top with the roasted curried cauliflower.

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