Fragrant Aloo Gobi Potato & Cauliflower Curry
with Coriander
Aloo Gobi is literally potatoes and cauliflower, and rarely have two stunning veg made better bedfellows. We think this hearty tasty curry is so good it would convert the most stubborn of meat eaters.
Ingredients
1 portion
cauliflower
1 unit
potatoes
½ unit
brown onion
1 tin
chickpeas
1 clove
garlic
1 knob
ginger
1 sachet
Bengal curry paste
1 unit
roma tomato
1 bag
baby spinach leaves
1 bunch
coriander
Not included in your delivery
tbs
olive oil
¾ cup
warm water
¼ tsp
salt
Utensils
Cooking Steps
Finely slice the brown onion (use suggested amount). Chop the cauliflower into 2 cm florets. Chop the potato (unpeeled) into 2 cm chunks. TIP: Chopping the vegetables to the correct size ensures they cook in the allocated time.
Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the brown onion and cook for 3-4 minutes, or until softened. Add the cauliflower and the potato and cook for 6-7 minutes, or until golden and just tender (the vegetables will continue to cook in step 4).
While the vegetables are cooking, drain and rinse the chickpeas. Dice the Roma tomato. Finely grate the ginger. Peel and crush the garlic.
Once the cauliflower and potato are golden and tender, add the drained chickpeas, Roma tomato, ginger, garlic, Bengal curry paste and salt (use suggested amount) to the saucepan and stir to combine. Cook for 1-2 minutes, or until fragrant. Add the warm water, stir and bring to the boil. Cover with a lid and reduce the heat to medium. Cook for 15-17 minutes, or until the vegetables are softened.
While the curry is simmering, pick the coriander leaves.
Once the curry is finished cooking, add the baby spinach leaves and stir through until just wilted. Taste the curry and add a pinch of salt and pepper to bring out the flavours.
Divide the Aloo Gobi curry between plates and garnish with coriander.
