Gobi aloo (cauliflower and potato curry)

This popular Indian dish completely transforms cauliflower

1 ratings

30 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal107
Fat2g
Salt0g
Sugar5.8g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Lightly cooking vegetables, as in this popular, authentic dish, ensures that most of the antioxidants are preserved. This curry is delicious with brown rice or wholemeal pitta bread and a mixed salad.

Ingredients

1 teaspoon olive or rapeseed oil
1 onion, finely chopped
2 cloves garlic, crushed
1 x 200g can chopped tomatoes
Pinch ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 or 2 green chillies, deseeded and chopped (optional)
200g new potatoes, scrubbed and cut into bite-sized pieces
100–150ml hot water
1 small cauliflower, cut into florets
Handful of fresh coriander leaves and stems, chopped

Method

Heat the oil in a non-stick pan with a tight-fitting lid. Add the chopped onions and garlic and fry over a medium heat for 2–3 minutes, stirring frequently.
Add the tomatoes, spices and chilli (if using). Cover and cook over a medium heat for about 5 minutes, stirring occasionally.
Add the potatoes with 100ml of hot water. Cover and simmer for 10 minutes.
Stir in the cauliflower and cook in the covered pan for 10 minutes or until tender.
Add another 50ml of hot water if the curry is sticking to the bottom of the pan. Stir in the chopped coriander and serve hot.