Saag Aloo With Roasted Gobi Curry
This flavorful vegetarian curry combines roasted cauliflower with a fragrant blend of spices and vegetables for a comforting and healthy meal. The oven-roasted cauliflower adds a delicious nuttiness and texture to the dish, while the aromatic curry base infuses the vegetables with layers of flavor. This recipe is perfect for a satisfying dinner that will warm you from the inside out. Serve the curry with steamed basmati rice for a complete and wholesome meal.
— Constant Cookbook
Ingredients
- ½ head white cauliflower
- ½ head romanesco cauliflower
- 2-3 tbsp olive oil
- and freshly ground saltblack pepper
- 55ml/2fl oz gheevegetable oil
- 1 onion
- 2cm/1in piece fresh root ginger
- 1 tsp black mustard seeds
- 5 fresh or dried curry leaves
- ½ tsp ground turmeric
- ½ tsp fenugreek
- 2 green chillies
- ½ tsp chilli powder
- 3 potatoes
- 450g/1lb baby spinach
- 250g/8oz tomatoes
- ½ tsp salt
- ½ tsp sugar
- 55ml/2fl oz water
- and freshly ground saltblack pepper
- squeeze lemon juice
- steamed basmati rice
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4.
- For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.
- For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.
- Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.
- Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.
- To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 342kcal
- Carbohydrate Content: 41g
- Fat Content: 13g
- Fiber Content: 9g
- Protein Content: 11g
- Saturated Fat Content: 4g
- Sugar Content: 11g
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