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Aloo gobi with fluffy rice & yoghurt
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Total Time:
45 minutes
Aloo gobi: Potato, cauliflower, turmeric, fragrant spices, coconut sweetness, fresh chili, fluffy rice, lemon, yogurt. Knockout veggie curry!
Ingredients:
  • 1 small onion
  • 3cm piece of ginger
  • 1 fresh green chilli
  • 3 sprigs of fresh coriander
  • 200 g cauliflower
  • 250 g potatoes
  • vegetable oil
  • 1 knob of unsalted butter
  • 1½ teaspoons black mustard seeds
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 tablespoon desiccated coconut
  • 150 g basmati rice
  • 2 heaped tablespoons natural yoghurt
  • 1 lemon
Instructions:
  • 1. Preheat the oven to 220°C/425°F/gas 7. Peel and finely chop the onion and ginger, slice the chilli, and finely chop the coriander leaves and stalks. Break the cauliflower into small florets and chop the stalk into 2cm cubes. Chop the potatoes into 2cm cubes. Heat oil and butter in an ovenproof pan, cook onion, ginger, chilli, coriander stalks, mustard seeds, turmeric, and cumin until soft and golden. Add cauliflower, potatoes, coconut, salt, pepper, and 250ml water. Boil, then simmer covered until tender. Roast in the oven for 20 minutes. Cook rice with double the amount of boiling water and salt. Fluff with a fork. Season to taste and serve with coriander leaves, yoghurt, and lemon wedges.

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