Aloo gobi with fluffy rice & yoghurt
Potato, cauliflower & fragrant spices
45 mins
Not Too Tricky
serves 2
About the recipe
Aloo gobi is a delicious combination of potato, cauliflower and beautifully fragrant spices, and it gets its vibrant yellow colour from the turmeric I’ve used to flavour it. Turmeric is super-high in iron and contains manganese, which helps to keep your bones healthy and strong. With a hint of sweetness from the coconut, a kick of fresh chilli and all served up with fluffy rice, a squeeze of lemon and a dollop of yoghurt, this is a knockout veggie curry on all accounts. Happy cooking!
Ingredients
1 small onion
3cm piece of ginger
1 fresh green chilli
3 sprigs of fresh coriander
200g cauliflower
250g potatoes
vegetable oil
1 knob of unsalted butter
1½ teaspoons black mustard seeds
½ teaspoon ground turmeric
½ level teaspoon ground cumin
1 tablespoon desiccated coconut
150g basmati rice
2 heaped tablespoons natural yoghurt
1 lemon
Method
- Preheat the oven to 220°C/425°F/gas 7.
- Peel and finely chop the onion and ginger, trim and finely slice the chilli, then pick the coriander leaves and finely chop the stalks.
- Break the cauliflower into florets and chop the stalk into 2cm cubes, then peel and chop the potatoes into 2cm cubes.
- Heat a lug of oil and the butter in an ovenproof pan over a medium-high heat, add the onion, ginger, chilli, coriander stalks, mustard seeds, turmeric and cumin, then cook for 7 to 10 minutes, or until softened and golden.
- Stir in the cauliflower, potatoes and coconut, season with sea salt and black pepper, then add 250ml of water.
- Bring to the boil, turn the heat down, cover and simmer until just tender – check regularly and add extra water, if needed.
- Stir, then roast in the oven for around 20 minutes, or until cooked through.
- Place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
- Once cooked, season to taste, then serve scattered with the coriander leaves, dollops of yoghurt and the lemon cut into wedges for squeezing over.
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