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Aloo Gobi Stew

Aloo Gobi Stew

with Green Beans and Yoghurt

That classic pairing of potatoes and cauliflower, simmered in a fragrant blend of spices, with every spoonful delivering vibrant flavour.

Calorie Smart
Family Friendly
Climate Conscious

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 Time45 minutes
Cooking time25 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

1 pot(s)

KNORR Vegetable Stock

(Contains Celery May contain 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



Nutritional information

Energy (kJ)2354 kJ
Energy (kcal)563 kcal
Fat19.9 g
of which saturates9 g
Carbohydrate83.6 g
of which sugars32 g
Protein14.5 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press


Roast the Veg

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

Chop the potatoes into 1cm 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, 18-20 mins. Turn halfway through.

Fry the Onion

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.

Finish the Prep

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.

Simmer and Stir

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

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

Finishing Touches

When the stew has thickened slightly, stir in the mango chutney and butter (see pantry for amount), until melted. 

Stir the roasted potatoes into the stew. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up

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.