Bombay Aloo with Cauliflower
Ingredients
- 600 g potatoes
- 1 cauliflower
- 400 g tinned chopped tomatoes
- 1 onion
- 3 garlic cloves
- 3 tsp medium curry powder
- 1 tsp mustard seeds
- 2 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 269 kcal
- Protein
- 8.5 g
- Carbohydrate
- 35.9 g
- of which sugars
- 9.9 g
- Fat
- 8.2 g
- of which saturates
- 1.1 g
- Fibre
- 9 g
- Salt
- 0.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and cube the potatoes. Cut the cauliflower into florets.
- 2
Heat the oil in a large pot and fry the mustard seeds for 30 seconds until they pop.
- 3
Add the diced onion and cook for 5 minutes, then stir in the crushed garlic and curry powder.
- 4
Add the potatoes, cauliflower and chopped tomatoes. Stir well and add 200ml water.
- 5
Cover and simmer for 20 minutes, stirring occasionally, until the vegetables are tender. Season and serve with flatbreads or rice.
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