I changed up this traditional Indian dish to make it a bit more healthy by roasting the veg and by substituting sweet potatoes for the more traditional white potatoes. It turned out delicious, and by roasting the vegetables, you don’t have to stand over the pan, stirring continuously to avoid burning this dry curry. This makes for a fantastic side dish or vegan main dish.

Gobi Aloo
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 tbsp rapeseed oil
  2. 1 tsp cumin seeds
  3. 1 tsp minced garlic
  4. 1 tsp ginger paste
  5. 2 medium sweet potatoes, peeled and cubed
  6. 1/2 tsp ground turmeric
  7. 1/2 tsp paprika
  8. 1 tsp ground cumin
  9. 1/2 tsp garam masala
  10. 1 can/carton chopped tomatoes
  11. 1 handful frozen peas
  12. 200g baby spinach
  13. salt to taste
  14. 1 large head cauliflower, cut into florets
  15. 1 tsp chopped fresh cilantro
Instructions
  1. Preheat the oven to 200C.
  2. Place the cauliflower and sweet potatoes on aluminium foil on a roasting pan. Spray liberally with cooking spray. Roast until cooked - around 20 minutes, stirring once.
  3. Heat the oil in a large skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute, until the garlic starts to colour.
  4. Add the roasted vegetables, turmeric, paprika, cumin, garam masala, peas, spinach, chopped tomatoes and salt (to taste). Stir gently to combine. Cover and cook for a few minutes, until the peas are hot and the spinach has wilted. Stir occasionally.
Notes
  1. This curry is very mild. Feel free to add heat - I served it with a few drops of sriracha sauce for that extra kick.
Adapted from All Recipes
Adapted from All Recipes
The Pescetonian http://pescetonian.co.uk/
Pin It