Aloo gobi with poached eggs

Name: Aloo gobi with poached eggs
Total time: 30 min
Yield: Serves 2
Ingredients: 2 medium (about 300g) potatoes peeled and chopped; 1/2 cauliflower cut into florets; 1 tsp groundnut oil; 1 large onion diced; 1 green chilli chopped; 1 clove garlic crushed; crushed to make 1 tbsp ginger; 1 heaped tsp black mustard seeds; a pinch chilli powder; 1/4 tsp ground turmeric; 2 eggs; to serve fat-free yoghurt; a handful coriander chopped

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Serves 2

Easy

Total time: 30 mins

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Aloo gobi is a vibrant dish made with potatoes, cauliflower and Indian spices. Our twist on this popular delicacy serves it with runny poached eggs for a quick and healthy midweek meal

Gluten free

Vegetarian

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Alternatives

Complete the dish

Make this aloo gobi for a comforting dinner then check out our easy spinach, chickpea & potato curry, saag chana masala and other vegetarian curry recipes. Also try our our saag aloo, aloo gobi, aloo tikki chaat and aloo gobi mattar for more Indian-style potato dishes.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

2 medium (about 300g) potatoes

peeled and chopped
1/2 cauliflower

cut into florets
1 tsp groundnut oil
1 large onion

diced
1 green chilli

chopped
1 clove garlic

crushed
crushed to make 1 tbsp ginger
1 heaped tsp black mustard seeds
a pinch chilli powder
1/4 tsp ground turmeric
2 eggs
to serve fat-free yoghurt
a handful coriander

chopped

Nutrition: per serving

kcal326

low
fat9.4g
saturates2.2g
carbs40.7g
sugars12.5g
fibre9.1g
protein15.1g
salt0.2g

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.

Check out more vegetarian curry recipes...

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