Aloo gobi (potato and cauliflower curry)
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  • oil
  • 1 onion
  • 1 garlic
  • 1 fresh ginger
  • 1 mustard seeds
  • 1 curry powder
  • 1 garam masala
  • 1 ground turmeric
  • 1 chilli powder
  • 1 salt
  • 1 crushed tomatoes
  • 1 potatoes
  • 1 vegetable stock or water
  • 1 cauliflower
  • 1 fresh coriander
  • 1 green chilli
  • 1 raita
  • 1 chapatis
  • 1 oil 3 tablespoonsonion 1 large, choppedgarlic 3-4 cloves, choppedfresh ginger 3 centimetres piece, peeled, grated or finely choppedmustard seeds 1 teaspoon (optional)curry powder 2 teaspoons (check label if eating gluten-free)garam masala 2 teaspoons (check label if eating gluten-free)ground turmeric ½ teaspoonchilli powder ½ teaspoonsalt 1 teaspooncrushed tomatoes 400 grams canpotatoes 500-600 grams, scrubbed, cut into 3cm chunksvegetable stock or water 1½ cups (check label if eating gluten-free)cauliflower 1 medium, cut into floretsTo servefresh coriander choppedgreen chilli finely sliced (optional)raita (omit for dairy-free, or use coconut yoghurt)chapatis (omit for gluten-free, or use poppadom instead)Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. Cook onions for 6-8 minutes or until golden. Add garlic and cook for 1-2 minutes, then add ginger, mustard seeds (if using), curry powder, garam masala, turmeric, chilli powder and salt and cook for a further 1-2 minutes.
  • Add tomatoes, potato and stock or water. Cover, bring to a simmer and cook for about 10 minutes. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender.
  • Garnish with coriander and green chilli (if using) and serve with a small dish of raita and chapatis. To make into a more substantial meal, serve a fried egg on top for anyone who wants one.  



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