Aloo Gobi (cauliflower curry)

0
225

Serves 2

2 tbsp sunflower oil
1 tsp cumin seeds
80g red onion, finely chopped
1 green chilli, chopped
1 tbsp coriander powder
½ tbsp ground cumin
½ tsp turmeric
1 tsp chilli powder
Pinch of salt
2 tbsp water
100g fresh tomatoes, chopped
230g cauliflower, cooked in water, salt and ½ tsp turmeric until al dente
230g potatoes, chopped into bite-sized pieces and boiled
¼ tsp fenugreek leaf powder
50g Greek yoghurt, strained
Fresh coriander, chopped
20g fresh ginger, finely chopped

  1. Heat the oil in a large pan over a medium heat and fry the cumin seeds until they begin to pop. Add the onion, green chilli, coriander powder, ground cumin, turmeric, chilli powder and salt. Add the water and stir to combine everything into a loose paste.
  2. Stir in the chopped tomatoes and cook for 3-4 minutes until soft.
  3. Stir in the cauliflower and potatoes.
  4. Add the fenugreek powder and yoghurt, then add some fresh coriander and stir to combine. Top with the fresh ginger to serve.

Per serving:
334kcals, 16.4g fat (1.9g saturated), 42g carbs, 9.3g sugars, 8.4g protein, 9.7g fibre, 0.152g sodium

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