A classic Indian cauliflower and potato curry dish that is not only simple to make but packed full of flavour. You can serve it with rice or eat as a side to your favourite curries. Or simply add to your entertaining platter with poppadoms - it’s delicious however you eat it!
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
To make the Indian Spice Mix:
Step 2
Mix all the spices together. Store leftovers in an airtight container.
Step 3
To make Aloo Gobi:
Step 4
Preheat oven to 190°C (fan assisted). Put the potatoes and cauliflower into a mixing bowl. Toss through the Indian spice mix, salt and olive oil. Transfer vegetables to a baking tray lined with baking paper, in a single layer. Roast for 35-40 minutes, until vegetables are just tender.
Step 5
Heat a dash of oil in a deep pan. Add the onion and soften over a medium low heat, this will take about 5 minutes. Add the garlic and ginger and allow it to sizzle but not burn.
Step 6
Add chopped tomatoes and stir while cooking until they soften. Add the roasted vegetables and Wattie's frozen peas. Toss the vegetables through the tomatoes. Cover and cook a further 5 minutes until peas are cooked and vegetables are hot.