Spiced Aloo Gobi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Aloo Gobi

Spiced Aloo Gobi

with Cauliflower, Potato Curry and Cilantro

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!


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

Preparation Time40 minutes
Cooking Time


serving amount

300 g

Red Potato

160 g


6 g


285 g

Cauliflower, florets

1 tbsp

Indian Spice Blend

1 unit

Vegetable Broth Concentrate

¾ cup

Basmati Rice

113 g

Onion, chopped

56 g

Baby Spinach

½ cup

Tikka Sauce

(Contains Milk)

165 mL

Coconut Milk

7 g


1 unit


Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories780 kcal
Fat27 g
Saturated Fat16 g
Carbohydrate121 g
Sugar19 g
Dietary Fiber11 g
Protein18 g
Cholesterol0 mg
Sodium1220 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.


Baking Sheet
Parchment Paper
Small pot
Measuring Spoons
Medium Pot


Roast cauliflower

Before starting, preheat the oven to 400°. Wash and dry all produce.

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

Cook rice and prep

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.

Cook potatoes

Combine potatoes, tomatoes, onions, broth concentrate, remaining Indian Spice Mix and 1 1/4 cups water (dbl for 4 ppl) in a 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.

Finish prep

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

Finish curry

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 and tikka sauce. Stir often, until warmed through, 2-3 min. Season with salt and pepper.

Finish and serve

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.