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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
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Red Potato

160 g

Roma Tomato

6 g

Garlic

285 g

Cauliflower, florets

1 tbsp

Indian Spice

(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
Calories700 kcal
Fat24 g
Saturated Fat15 g
Carbohydrate111 g
Sugar14 g
Dietary Fiber9 g
Protein16 g
Sodium1160 mg
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.