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Cauliflower & Lentil Aloo Gobi

Cauliflower & Lentil Aloo Gobi

with Chapati Flatbreads

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When you've got potato and cauliflower... make aloo gobi! This classic Indian curry uses spices to take the two veggies to nextlevel tastiness, and we've added lentils to make it extra-hearty too. With chapati flatbreads to mop up the sauce, this is a bowl of goodness you'll crave time and again.

Tags:Veggie
Allergens:MilkSulphitesGluten

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1

potatoes

1

carrot

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

1

brown onion

2 clove

garlic

½

lemon

1 packet

red lentils

1 sachet

Mumbai spice blend

(May be present Gluten)

1 tin

chilli flakes

1.5 cup

coconut milk

2

vegetable stock pot

1 bag

chapati wraps

(ContainsGlutenMay be present Soy)

coriander

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tub

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3232 kJ
Fat33.7 g
of which saturates16.8 g
Carbohydrate77.9 g
of which sugars20.6 g
Dietary Fibre0 g
Protein25.3 g
Cholesterol0 mg
Sodium1235 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the potato (unpeeled) into 2cm chunks. Slice the carrot (unpeeled) into 1cm half-moons. Divide the cauliflower, potato, carrot and mild North Indian spice blend between two oven trays lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.

TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, finely chop the brown onion. Finely chop the garlic. Slice the lemon (see ingredients) into wedges. Rinse the red lentils.

3

In a medium saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the garlic, Mumbai spice blend and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the red lentils, coconut milk, water and add the vegetable stock pot. Bring to a simmer, then cover with a lid and reduce the heat to low. Simmer for 15 minutes, then remove the lid and simmer until the lentils are tender, 10 minutes.

4

When the lentils have 5 minutes of cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, cook a chapati wrap until golden, 1-2 minutes each side. Transfer to a plate lined with paper towel and repeat with the remaining chapati wraps (see ingredients).

5

When the lentils are soft, stir through the roasted veggies and a good squeeze of lemon juice. Season to taste.

6

Roughly chop the coriander. Divide the cauliflower and lentil aloo gobi between bowls. Top with the coriander and serve with the remaining lemon wedges. Serve the chapati flatbreads on the side.