Aloo Gobi Stew
with Green Beans and Yoghurt
Our Aloo Gobi Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
450 grams
Potatoes
300 grams
Cauliflower Florets
1 sachet(s)
Curry Powder Mix
1 unit(s)
Onion
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
1 tsp
Sugar
250 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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. Drizzle with oil, season with salt and pepper, then sprinkle the curry powder mix over both veg.
Toss to coat, then 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 curry paste into the saucepan. Fry for 1 min until fragrant.
Pour the passata, vegetable stock paste, sugar and water 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 (see pantry for amount).
Stir the roasted potatoes into the sauce. Taste the sauce and season with salt and pepper if needed.
Share your aloo gobi stew between your bowls.
Top with the roasted curried cauliflower.
Swirl the Greek style natural yoghurt into the stew to finish.
Enjoy!
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