Aloo gobi

Authorcrumbs

This filling dish is packed with veg and spices – a warming, nutritious version of that curry house staple. And it’s completely plant-based.

“Aloo gobi – ‘potato cauliflower’ in Hindi or Urdu – should not be confined to the takeaway,” says Vicki. “It’s easy to make it yourself and makes a good, inexpensive vegan supper.” One to add to the weeknight meal rotation then, we reckon. Just make sure you use waxy or all-rounder potatoes so that they hold their shape.

Yields2 Servings
 2 tbsp vegetable oil
 1 onion
 2 garlic cloves
 45 piece of fresh gingerpeeled and grated
 1 tsp black mustard seeds
 ¼ tsp ground turmeric
 ½ tsp ground cumin
 ½ tsp ground coriander
 1 small green chilli(deseeded if you prefer less heat) chopped
 6 curry leaves
 1 small or medium cauliflower, broken or cut into large bite-sized floretskeep any light-coloured inner green leaves to use, too
 1 tomatodiced
 ¼ lemon, juice only, plus a little extra to finish
 400 g waxy potatoes, peeled and cut into even chunks
 handful fresh coriander leaves, roughly chopped
1

Heat the oil in a large heavy-based pan. Add the onion and fry on a low heat for 10 minutes, stirring now and then to stop it catching. If it does start to catch, add a splash of water and turn the heat down.

2

Add the garlic, ginger, mustard seeds, turmeric, cumin, ground coriander, chilli and curry leaves. Turn the heat up a little and fry, stirring, until you hear the mustard seeds pop.

3

Add the cauliflower florets and leaves, the tomato and lemon juice and a splash of water. Cover and cook on a very low heat, stirring now and then, for 10 minutes or until the cauliflower is tender. Add a splash more water if the veg starts to catch on the bottom of the pan.

4

Meanwhile, cook the potatoes in boiling water for 8-10 minutes, until just tender. Drain and set aside. When the cauliflower is almost tender, add the potatoes and stir to warm them through. Remove the pan from the heat, stir in the fresh coriander, season with salt and add more lemon juice to taste.

Category, Cuisine

Ingredients

 2 tbsp vegetable oil
 1 onion
 2 garlic cloves
 45 piece of fresh gingerpeeled and grated
 1 tsp black mustard seeds
 ¼ tsp ground turmeric
 ½ tsp ground cumin
 ½ tsp ground coriander
 1 small green chilli(deseeded if you prefer less heat) chopped
 6 curry leaves
 1 small or medium cauliflower, broken or cut into large bite-sized floretskeep any light-coloured inner green leaves to use, too
 1 tomatodiced
 ¼ lemon, juice only, plus a little extra to finish
 400 g waxy potatoes, peeled and cut into even chunks
 handful fresh coriander leaves, roughly chopped

Directions

1

Heat the oil in a large heavy-based pan. Add the onion and fry on a low heat for 10 minutes, stirring now and then to stop it catching. If it does start to catch, add a splash of water and turn the heat down.

2

Add the garlic, ginger, mustard seeds, turmeric, cumin, ground coriander, chilli and curry leaves. Turn the heat up a little and fry, stirring, until you hear the mustard seeds pop.

3

Add the cauliflower florets and leaves, the tomato and lemon juice and a splash of water. Cover and cook on a very low heat, stirring now and then, for 10 minutes or until the cauliflower is tender. Add a splash more water if the veg starts to catch on the bottom of the pan.

4

Meanwhile, cook the potatoes in boiling water for 8-10 minutes, until just tender. Drain and set aside. When the cauliflower is almost tender, add the potatoes and stir to warm them through. Remove the pan from the heat, stir in the fresh coriander, season with salt and add more lemon juice to taste.

Aloo gobi