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Roasted aloo gobi

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Ingredients

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	400g medium potatoes, peeled and cut into small chunks
	1 small cauliflower, broken into florets and leaves reserved
	2 tbsp vegetable oil
	1 tsp cumin seeds
	1/2 tsp yellow mustard seeds
	1/2 tsp nigella seeds
	1 white onion, finely chopped
	2 red chillis, halved
	2 large garlic clove, crushed
	5cm piece fresh root ginger, peeled and finely chopped
	Large handful of fresh coriander, stalks and leaves separated and finely chopped
	1/2 tsp ground turmeric
	250g chopped tomatoes
	8 dried curry leaves
	1 tsp sugar
	150ml water
	100g frozen peas
	1/2 Lemon, juice only

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Roasted aloo gobi

Name: Roasted aloo gobi
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: medium potatoes, peeled and cut into small chunks: 400g; small cauliflower, broken into florets and leaves reserved: 1; vegetable oil: 2 tbsp; cumin seeds: 1 tsp; yellow mustard seeds: 1/2 tsp; nigella seeds: 1/2 tsp; white onion, finely chopped: 1; red chillis, halved: 2; large garlic clove, crushed: 2; fresh root ginger, peeled and finely chopped: 5cm piece; Large handful of fresh coriander, stalks and leaves separated and finely chopped; ground turmeric: 1/2 tsp; chopped tomatoes: 250g; dried curry leaves: 8; sugar: 1 tsp; water: 150ml; frozen peas: 100g; Lemon, juice only: 1/2

Perfect as a side dish or vegan curry. Roasting the cauliflower and potatoes first stops the vegetables from becoming mushy and helps to intensify the flavour of the curry sauce. This recipe is great for using up all kinds of leftover vegetables.

Features:

Cuisine:

Indian

40 Mins
Serves 4
Easy

Ingredients

400g medium potatoes, peeled and cut into small chunks
1 small cauliflower, broken into florets and leaves reserved
2 tbsp vegetable oil
1 tsp cumin seeds
1/2 tsp yellow mustard seeds
1/2 tsp nigella seeds
1 white onion, finely chopped
2 red chillis, halved
2 large garlic clove, crushed
5cm piece fresh root ginger, peeled and finely chopped
Large handful of fresh coriander, stalks and leaves separated and finely chopped
1/2 tsp ground turmeric
250g chopped tomatoes
8 dried curry leaves
1 tsp sugar
150ml water
100g frozen peas
1/2 Lemon, juice only

Directions

Heat a pan of salted water and add the potatoes. Bring to the boil, then turn down to a simmer and cook for 5-6 minutes, adding the cauliflower florets halfway through.
Drain the vegetables and leave to steam dry while you pour half the vegetable oil into a large roasting tray and place in a preheated oven at 200C to heat up for 10 minutes.
Remove the tray from the oven and add the cauliflower and potatoes with the cumin seeds, mustard seeds and nigella seeds. Toss to coat in the oil and spread out in an even layer. Season with salt and roast for 35-40 minutes, turning once, until the potatoes have started to crisp and the edges of the cauliflower have charred slightly.
Remove the tray from the oven and increase the heat to 220C. Remove the cauliflower with a slotted spoon and transfer to a plate, covered with tin foil.
Return the potatoes to the oven and roast for 15-20 minutes until crisp and golden all over. Keep warm under the tin foil while you make the sauce.
Heat the remaining oil in a large frying pan and sauté the onion for 10-15 minutes until softened and starting to colour. Add the red chilli halves, garlic, ginger, coriander stalks and turmeric and stir-fry for 2 minutes.
Pour in the chopped tomatoes with the curry leaves, sugar and water. Bring to the boil, then turn down to a simmer and leave to blip away gently, stirring occasionally, for 15 minutes or until the tomatoes have broken down and the sauce has reduced and thickened.
Add the roast potatoes, cauliflower and peas to the pan and toss well to coat. Season to taste with lemon juice and continue to simmer until the peas are piping hot. Garnish the roasted aloo gobi with chopped coriander leaves before serving.