Cauliflower & Lentil Aloo Gobi
with Tortilla Flatbreads
- Gluten
- Soy
- Wheat
- Wheat
- Gluten
- Lupin
- Soy
- May contain traces of allergens
- Milk
When you've got potato and cauliflower... make aloo gobi! This classic Indian curry uses spices like paprika, cumin and ginger to take the veggies to next-level tastiness, and we've added lentils to make it extra-hearty too. With tortillas to mop up the sauce, this is a bowl of goodness you'll crave time and again.
Ingredients
1 portion
cauliflower
1
potato
1
carrot
1
brown onion
2 clove
garlic
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy.)
1 pinch
chilli flakes
1 tin
coconut milk
1 packet
vegetable stock pot
3
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
coriander
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut potato into bite-sized chunks. Thickly slice carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with 1/2 the Mumbai spice blend and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your tray is getting crowded, divide the veggies between two trays.
• Meanwhile, finely chop brown onion. • Finely chop garlic. • Rinse red lentils.
• In a medium saucepan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 4-5 minutes. • Add garlic, remaining Mumbai spice blend and a pinch of chilli flakes (if using). Cook until fragrant, 1 minute. • Add lentils, coconut milk, the water and vegetable stock pot. Bring to a simmer, then reduce heat to low. Cover with a lid and simmer for 15 minutes. • Uncover, then continue to simmer until tender, 10 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mini flour tortillas in batches, until golden, 1-2 minutes each side. • Transfer to a paper towel-lined plate.
• When the lentils are ready, top with roasted veggies. • Gently stir to combine, then season to taste.
• Roughly chop coriander leaves. • Divide cauliflower and lentil aloo gobi between bowls. • Sprinkle with coriander. Serve with tortilla flatbreads. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the authentic, rich spices and delicious taste, with some calling it restaurant-quality and better than takeaway.
- Ease of prep: Generally easy to make, though some found the prep time longer than expected, especially chopping vegetables.
- Suggestions: Several recommended adding yoghurt or raita for creaminess. Some suggested serving with rice instead of tortillas.
- Leftovers: Many enjoyed leftovers, noting the flavours improved the next day. Some found it made more than the stated servings.
- Portions: Customers consistently described it as very filling, with generous serving sizes that often provided extra meals.
