Aloo Gobi
ingredients
- 1 medium cauliflower
- 1 onion, finely diced
- 400g Maris Piper potatoes, peeled and cut into 1cm dice
- 2 tbsp masala blend
- 1 tbsp tomato puree
- 1 tsp vegetable bouillon/ ½ stock cube
- 1 tbsp rapeseed oil
- ½ pack of coriander, roughly chopped
- 30g desiccated coconut, toasted
nutrition facts
Per average serving:
energy
887 kJ / 212 kcal
11 %
fat
11.0 g
16 %
saturates
4.6 g
23 %
Sugars
4.8 g
5 %
salt
0.5 g
8 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Prep the cauliflower into florets. Bring a pan of water to the boil, drop in the cauliflower florets then remove the pan from the heat. Set aside for 5 minutes, then drain reserving the water.
- In another suitable sized pan heat the oil and add the masala blend and lightly fry the spice blend until it foams. At this point add the onion and potatoes and cook for 5-10 minutes. Add the tomato puree and cook for a further couple of minutes. Add the veg bouillon/stock cube and 500ml of the reserved water, simmer until the potatoes are tender, approx. 5-10 minutes.
- Add the blanched florets and simmer for a further 2-3 minutes. Stir in the coriander and coconut.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.