Aloo Gobi – Indian potato and cauliflower curry

One of our favourite curry recipes from our new book “Vegan cooking for everyone”. This easy to make and so tasty! Cauliflower can often be tarnished as being a blend vegetable but when baked it gets more flavour and a slight charred note. Well worth getting the spices too. hope you enjoy this as much as we do.

4 spring onions

3 cloves garlic

1 chilli (leave out seeds if prefer less spicy)

1/2 thumb sized piece of ginger

1 whole head of cauliflower 

250g potatoes

1 x 400ml can of coconut milk

1 x 400ml veg stock

1.5 tbsp black mustard seeds

1 tbsp ground turmeric

1 tbsp cumin seeds

1 tsp garam masala

2 tbsp tamari or soy sauce

juice of 1/2 lemon

salt and ground black pepper to taste

serve with some coconut yogurt and coriander leaves

preheat the oven to 200 degrees C

finely chop the spring onions, garlic( peel first), ginger and chilli ingredients

Fill and boil the kettle and once boiled fill a pot and add a pinch of salt

chop the cauliflower and potato into small bite sized pieces and boil for 10 mins. Drain and rinse

Put on a baking tray with 2 tbsp of oil and a generous pinch of salt and bake for 10-15 mins until the cauliflower is starting to char and the potatoes are soft.

Heat a large non stick frying pan on high heat and add 1 tbsp of oil. Once hot add your chopped spring onions, ginger, garlic and chilli and fry to 3 mins. 

Add the spices and fry for 1 minute.

Add the coconut milk & veg stock and bring to the boil, reduce to a simmer.

Add in the baked cauliflower and potatoes and leave to reduce for 5 mins until the sauce thickens.

Add the lemon juice, tamari and season to taste – trying to achieve a harmony with the salt and acid and sweet and umami.

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