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!
Vegetable Broth Concentrate
Salt and Pepper*
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.
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.
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.
While potatoes cook, cut lime into wedges. Roughly chop cilantro. Peel, then mince or grate garlic.
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.
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.