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Aloo Gobi

  • 420 Calories
  • Cook 30 Mins
Aloo Gobi

Ingredients

  • 2 tbsp Olive Oil
  • 1 Onion thinly sliced
  • 2 Garlic Cloves very finely chopped
  • 4–5cm Piece of Fresh Ginger peeled and grated
  • 1 tsp Black Mustard Seeds
  • ¼ tsp Ground Turmeric
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • 1 Small Green Chilli deseeded and chopped
  • 1 Medium Cauliflower cut into large bite sized florets
  • 1 Tomato diced
  • Juice of ¼ Lemon plus a little extra to finish
  • 400g Potatoes peeled and cut into even chunks
  • Handful of Fresh Coriander Leaves roughly chopped
  • Sea Salt

How to Make It

Heat the oil in a large pan. Add the onion and fry on a low heat for 10 minutes stirring regularly.

Add the garlic, ginger, mustard seeds, turmeric, cumin, coriander and chilli. Turn the heat up a little, stirring until you hear the mustard seeds pop.

Add the cauliflower florets, tomato and lemon juice and a splash of water. Cover and cook on a very low heat stirring regularly for 10 minutes or until the cauliflower is tender. Add a splash of water if the veg starts to stick on the bottom of the pan.

Meanwhile cook the potatoes in boiling water for 8–10 minutes or until just tender. Drain and set aside.

When the cauliflower is almost tender add the potatoes and stir to warm them through. Remove the pan from the heat stir in the fresh coriander, season with salt and add more lemon juice to taste.

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