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–+ servings
An image of Aloo Gobi

Aloo Gobi

This beautiful, soft, warming curry is like a comforting hug for the belly. The creamy coconut lime sauce provides a delicate base that beautifully complements the gentle bite of the potatoes. Even Steve, who rarely enjoys cauliflower, finds it truly shines in a dish like this.

Takes 30 minutes

Serves 4

Ingredients
 

  • 4 spring onions scallions
  • 3 cloves of garlic
  • 1 chilli deseed if preferred for less spice
  • ½ thumb-sized piece of ginger approximately 1 inch or 2.5 cm
  • 1 whole head of cauliflower about 1.5–2 lbs or 680–907 grams
  • 250 g potatoes about 8.8 oz
  • 1 x 400 ml can of coconut milk about 13.5 oz or 1.7 cups
  • 400 ml vegetable stock about 1.7 cups
  • 1.5 tbsp black mustard seeds
  • 1 tbsp ground turmeric
  • 1 tbsp cumin seeds
  • 1 tsp garam masala
  • 2 tbsp tamari or soy sauce about 30 ml
  • Juice of ½ lemon about 1.5 tbsp
  • Salt and ground black pepper to taste
  • Serve with coconut yoghurt and coriander cilantro leaves

Instructions
 

  • Preheat the oven to 200°C (392°F).
  • Peel and finely chop the spring onions, garlic, ginger, and deseed the chilli if you prefer less spice.
  • Chop the cauliflower into small bite-sized pieces and do the same with the potatoes.
  • Fill a pot with boiling water, add a pinch of salt, and boil the cauliflower and potatoes for about 10 minutes. Drain and rinse them under cold water.
  • Place the boiled cauliflower and potatoes on a baking tray, drizzle with 2 tablespoons of oil, and sprinkle a generous pinch of salt. Bake for 10–15 minutes until the cauliflower starts to char and the potatoes become soft.
  • Heat a large non-stick frying pan over high heat and add 1 tablespoon of oil. Once the oil is hot, add the chopped spring onions, ginger, garlic, and chilli. Fry for about 3 minutes.
  • Add the black mustard seeds, turmeric, cumin seeds, and garam masala to the pan, and fry the spices for 1 minute.
  • Pour in the coconut milk and vegetable stock, bringing the mixture to a boil. Then reduce the heat and let it simmer.
  • Add the baked cauliflower and potatoes to the pan, stirring everything together. Let it cook for about 5 minutes until the sauce starts to thicken.
  • Add the lemon juice and tamari to the pan, seasoning with salt and black pepper to taste. Adjust the balance of flavours with more seasoning if needed.
  • Before serving, garnish with a dollop of coconut yogurt and fresh coriander leaves.
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