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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 portion
cauliflower
1
potato
1
carrot
1 sachet
Mumbai spice blend
1
brown onion
2 clove
garlic
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
pinch
chilli flakes
1 packet
coconut milk
1 packet
vegetable stock pot
3
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
coriander
olive oil
20 g
plant-based butter
1.5 cup
water
• Preheat oven to 240°C/220°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 half the Mumbai spice blend and season with pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your tray is getting crowded, divide the veggies between two trays.
• Meanwhile, finely chop brown onion and 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 flourtortillas 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. • Divide cauliflower and lentil aloo gobi between bowls. • Sprinkle with coriander and extra chilli flakes if desired. Serve with toasted tortillas. Enjoy!