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Fragrant Aloo Gobi

Fragrant Aloo Gobi

with Cauliflower, Potato Curry and Cilantro

Veggie
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Aloo Gobi means 'cauliflower and potato' and is a popular South Asian curry dish! We've added a twist to the traditional recipe by roasting the cauliflower, which gives dinner a sweet pop of additional flavour!

Allergens:Mustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Red Potato

160 g

Roma Tomato

6 g

Garlic

285 g

Cauliflower, florets

1 tbsp

Indian Spice Mix

(ContainsMustard/Moutarde)

1 unit

Vegetable Broth Concentrate

¾ cup

Basmati Rice

113 g

Onion, chopped

56 g

Baby Spinach

1 can

Coconut Milk

7 g

Cilantro

1 unit

Lime

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories700 kcal
Fat24 g
Saturated Fat15 g
Carbohydrate111 g
Sugar14 g
Dietary Fiber9 g
Protein16 g
Cholesterol0 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Medium Pot
Garlic Press
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 400°F and wash and dry all produce. The trick to knowing if your potatoes are done is to pierce it with a fork – if it goes through easily, it's good to eat!

Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Cut cauliflower into bite-sized pieces. Toss cauliflower and half the masala with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden, 28-30 min.

2

While cauliflower roasts, add rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Cut potatoes and tomatoes into 1/2-inch pieces.

3

Combine potatoes, tomatoes, onions, broth concentrate, remaining masala and 1 1/4 cups water (dbl for 4 ppl) in another medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, still covered, until potatoes are fork-tender, 7-8 min.

4

While potatoes cook, cut lime into wedges. Roughly chop cilantro. Peel, then mince or grate garlic.

5

When potatoes are fork-tender, increase heat to medium-high and add garlic to the pot. Cook, stirring often, until liquid is absorbed, 7-8 min. Remove pot from heat, then add spinach. Cook, stirring often, until wilted, 1-2 min. Add coconut milk. Stir often, until warmed through, 2-3 min. Season with salt and pepper.

6

Fluff rice with a fork and stir in half the cilantro. Season with salt. Divide rice and curry between bowls. Top with roasted cauliflower and sprinkle over remaining cilantro. Squeeze over a lime wedge if desired.