Easy Aloo Gobi With Peas (Potato & Cauliflower Curry)
An easy aloo gobi recipe made with roasted potatoes, cauliflower and sweet peas. This fragrant vegan curry is simple to make and perfect for an easy weeknight dinner.
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Equipment
- Large roasting dish
- large saucepan
- Sharp knife
Ingredients
- 300 grams white potatoes
- 1 cauliflower
- 4 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 2 teaspoons coriander seeds
- 2 teaspoons nigella seeds
- 2 teaspoons turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon hot chilli powder
- 6 curry leaves
- 800 grams chopped tomatoes
- 200 grams frozen peas
- 20 grams coriander
Instructions
- Preheat the oven to 160 degrees Celsius.
- Cut the potatoes (no need to peel) into 1-2 inch chunks. Cut the florets from the cauliflower. Put both into a large oven proof dish.
- Sprinkle the spices plus a teaspoon of salt over the potatoes and cauliflower. Drizzle over two tablespoons of the oil, stir, then put in the oven for an hour until the potatoes are cooked through.
- Put the remaining oil in a large saucepan over a medium heat. Add the curry leaves. Let them sizzle for 30 seconds, then add the cauliflower and potatoes. Stir. Add up to 300ml water if the mix is very dry.
- Add the frozen peas and simmer for 4 minutes. Stir in the chopped coriander, then serve.
Video
Nutrition Facts
Easy Aloo Gobi With Peas (Potato & Cauliflower Curry)
Amount per Serving
Calories
314
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
4
g
Sodium
344
mg
15
%
Potassium
1361
mg
39
%
Carbohydrates
40
g
13
%
Fiber
13
g
54
%
Sugar
11
g
12
%
Protein
10
g
20
%
Vitamin A
757
IU
15
%
Vitamin C
154
mg
187
%
Calcium
176
mg
18
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
This curry can be made in advance. Store in the fridge for up to a week, or in the freezer for up to a month. Reheat thoroughly before serving.
