Make this aloo gobi for a comforting dinner then check out our easy spinach, chickpea & potato curry, and other vegetarian curry recipes.
*This recipe is gluten-free according to industry standards
Ingredients
- potatoes 2 medium (about 300g), peeled and chopped
- cauliflower 1/2, cut into florets
- groundnut oil 1 tsp
- onion 1 large, diced
- green chilli 1, chopped
- garlic 1 clove, crushed
- ginger crushed to make 1 tbsp
- black mustard seeds 1 heaped tsp
- chilli powder a pinch
- ground turmeric 1/4 tsp
- eggs 2
- fat-free yoghurt to serve
- coriander a handful, chopped
Method
-
Step 1
Cook the potatoes in boiling, salted water for 5 minutes, adding the cauliflower for the last 2 minutes, then drain well.
-
Step 2
Heat the oil in a non-stick frying pan and fry the onion for 5 minutes. Add the chilli, garlic and ginger for a minute, then add the mustard seeds and spices. When the seeds start to pop, add the potato and cauliflower and coat in the spices. Season well and cook over a medium-low heat for 10-15 minutes until the potato and cauliflower is tender and the edges are golden and crisp. Meanwhile, poach 2 eggs, drain, and serve on top of the potatoes with a dollop of yogurt and scattered with coriander.
Nutritional Information
- Kcals 326
- Fat 9.4g
- Saturates 2.2g
- Carbs 40.7g
- Sugars 12.5g
- Fibre 9.1g
- Protein 15.1g
- Salt 0.2g
