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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.2
  • Total Fat: 12.3 g
  • Cholesterol: 7.6 mg
  • Sodium: 101.9 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 9.3 g
  • Protein: 7.7 g

View full nutritional breakdown of Jamie Oliver's Aloo Gobhi calories by ingredient
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Jamie Oliver's Aloo Gobhi

Submitted by: WAHZOE

Introduction

From the Ministry of Food Book From the Ministry of Food Book
Number of Servings: 4

Ingredients

    1 medium fresh onion
    2-3 green chillies (to yoru taste)
    a thumb sized piece of fresh root ginger
    a small bunch of fresh coriander
    1/2 a cauliflower
    500g potatoes
    oil
    knob of butter
    1 tbsp black mustard seeds
    1 tsp ground turmeric
    1 level tsp ground cumin
    2 tbsp desiccated coconut
    sea salt and freshly ground black pepper
    1 lemon

Directions

Preheat the oven to 220 c, 425 f, gas 7

1. Peel, halve and finely chop the onion. Finely slice your chillies. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks.

2. Discard the outer leaves of the cauliflower, break into florets and cut the thick middle stem into cubes. Peel the potatoes and cut them into 2cm cubes.

3. Put a large ovenproof pan on a medium to high heat and add a couple of lugs of oil and the butter.

4. Add the onion, chillies, ginger, coriander stalks, mustard seeds, turmeric and cumin and cook for 7 to 10 minutes until softened and golden.

5. Stir in the cauliflower, potatoes and coconut. Season with salt and pepper and add 400ml of water.

6. Bring to a boil, then turn down the heat and simmer with the lid on until the veg are cooked and soft.

7. Check the curry regularly to make sure it's not drying out, and extra water if necessary.

8. Give it another stir, then put the pan into the preheated oven for another 20 minutes.


SERVE with fluffy rice, sprinkled with coriander leaves and wiht some lemon wedges to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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