Roasted Cauli Aloo Gobi
with Naans and Yoghurt
- Cereals containing gluten
- Milk
- Wheat
- Celery
- May contain traces of allergens
Ingredients
1 unit(s)
Baking Potato
1 unit(s)
Green Pepper
(May contain traces of: Celery)
½ bunch(es)
Coriander
1 sachet(s)
Ground Turmeric
300 grams
Cauliflower Florets
1 pot(s)
North Indian Style Spice Mix
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
10000 milliliter(s)
Water for the Curry
Nutritional information
Instructions
Preheat your oven to 200°C, bring a medium saucepan of water to the boil on high heat. Chop the potato(es) into 1cm chunks (no need to peel) and add them to the boiling water. Simmer until tender, 10-15 mins. Then drain in a colander.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all).
Put the turmeric in a bowl with a glug of oil, a pinch of salt and pepper. Mix together. Add the cauliflower florets and sliced green pepper to the bowl and mix to cover them in the spiced oil. Lay them on a large baking tray in a single later. Roast in your oven on the top shelf until golden brown, and tender 15-20 mins.
In a pan on medium heat, add a drizzle of oil. When hot, add the North Indian spice (use less if you don't like spice). Stir and cook for 15 secs, then pour in the chopped tomatoes and water (see ingredients for amount). Stir in the vegetable stock paste, a pinch of sugar, and salt and pepper. Add the cooked potatoes, then bring to the boil, cover with a lid and reduce the heat to medium. Simmer until the mixture is thickened 15-20 mins. Stir every few mins.
5 minutes before everything is ready, pop the naans on the middle shelf of your oven to warm through, 2-4 minutes. Once warmed, take the naans out and chop them in half width ways.
Once the curry is cooked, taste and add salt and pepper if you feel it needs it. Add a splash of water if it's a bit thick for you. Spoon into bowls and top with the cauliflower and roasted green pepper. Dollop the Greek yoghurt and sprinkle the coriander. Serve with the naans on the side. Enjoy!
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