Aloo Gobi (Dry Potato and Cauliflower Curry)
| Prep Time | Cook Time | Total Time | Author | Serves |
|---|---|---|---|---|
| 15 Minutes | 45 Minutes | 1 Hour | Oakley's Vegetables | 4 People |
Aloo Gobi is a classic Indian dish of a dry potato and cauliflower curry. A dry curry doesn’t have a sauce like in a butter chicken but cooks vegetables in a well-spiced paste. Our Golden Gourmet spuds take the flavour to a next level, adding buttery notes.
See where you can pick up a box of Golden Gourmet’s here.
Ingredients:
2 Tbsp extra virgin olive oil
1 large onion, diced
2-inch piece of ginger, minced
3 cloves garlic, crushed
1 tsp turmeric
1 tsp cumin
2 tsp curry powder
2 tsp garam masala
Chilli flakes, to taste
400g tomatoes, crushed
1 tsp brown sugar
1 cauliflower head, floreted
750g Oakley’s Baby Golden Gourmet Potatoes, quartered (half of the box)
400mL stock
2 cups rice
Juice of 1 lemon
Corriander, to serve,
4 pieces of naan, to serve
4 Tbsp greek yoghurt, to serve
Instructions:
- Heat the oil in a large saucepan over medium heat. Saute the onion until fragrant. Add the ginger, garlic and spices. Cook gently for two minutes.
- Add the tomatoes, stock and sugar. Stir to combine. Add the cauliflower and potato chunks. Cover and simmer for 30-40 minutes. Stir occasionally and add Tbsp water as required, aiming to keep the mix as dry as possible.
- Cook the rice as per the packets instructions
- Once the potato is cooked through, remove from the heat. Add the lemon juice. Season with salt and pepper to taste.
- Serve with naan, yoghurt and rice. Top with chopped coriander.
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