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Swirling Aloo Gobi Stew

Swirling Aloo Gobi Stew

with Green Beans and Yoghurt

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Allergens:
Mustard
•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: Mustard)

1 carton(s)

Tomato Passata

15 grams

Vegetable Stock Paste

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

Butter

Nutritional information

Energy (kJ)2376 kJ
Energy (kcal)568 kcal
Fat18.9 g
of which saturates8.5 g
Carbohydrate85.3 g
of which sugars33.3 g
Dietary Fibre14.6 g
Protein15.6 g
Salt4 g
Potassium378 mg
Calcium25.5 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Large Saucepan
•Garlic Press

Instructions

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. Add the cauliflower florets onto the other side of the tray. Drizzle with oil, season with salt and pepper, then sprinkle over the curry powder. 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.

2

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

Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.

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. 

4

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

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

5

When the sauce is ready, stir in the mango chutney and butter (optional, see panty for amount). 

When the veg have roasted, stir the potatoes into the sauce. Taste the sauce and season with salt and pepper if needed. 

6

Divide the stew between bowls. Top with the curried cauliflower.

Swirl the yoghurt into the stew to finish.

Enjoy!

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