Gobi aloo (Cauliflower and potato curry)
By: WCRF UK
Preparation and cooking time:
5 A DAY: 2.5
- 2 teaspoons olive or rapeseed oil
1 onion, finely chopped
2 cloves garlic, crushed
200g/7oz can chopped tomatoes
Pinch ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 or 2 green chillies, deseeded and chopped (optional)
200g/7oz new potatoes, scrubbed and cut into bite-sized pieces
100-150ml/3-5fl oz hot water
1 small cauliflower, cut into florets
Handful of fresh coriander leaves and stems, chopped
- Heat the oil in a non-stick pan with a tight-fitting lid. Add the chopped onions and garlic and fry over a medium heat for 2-3 minutes, stirring frequently.
- Add the tomatoes, spices and chilli (if using). Cover and cook over a medium heat for about 5 minutes, stirring occasionally.
- Add the potatoes with 100ml/3fl oz of hot water. Cover and simmer for 10 minutes.
- Stir in the cauliflower and cook in the covered pan for 10 minutes or until tender.
- Add another 50ml/2fl oz of hot water if the curry is sticking to the bottom of the pan. Stir in the chopped coriander and serve hot.
Cucumber raita makes a cooling accompaniment to curries. Simply mix 50g/2oz of finely chopped cucumber with 150g plain low-fat yoghurt, a small crushed clove of garlic and some chopped fresh mint.