Jamie Oliver's Aloo Gobhi
- Number of Servings: 4
Ingredients
1 medium fresh onion2-3 green chillies (to yoru taste)a thumb sized piece of fresh root gingera small bunch of fresh coriander1/2 a cauliflower500g potatoesoilknob of butter1 tbsp black mustard seeds1 tsp ground turmeric1 level tsp ground cumin2 tbsp desiccated coconutsea salt and freshly ground black pepper1 lemon
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.
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.
Nutritional Info 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
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