Spiced Cauliflower and Potato Aloo Gobi Hotpot
Ingredients
- 600 g cauliflower, cut into florets
- 400 g waxy potatoes, diced
- 400 g tinned chopped tomatoes
- 1 onion, finely diced
- 3 garlic cloves
- 20 g fresh root ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 3 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 253 kcal
- Protein
- 6.9 g
- Carbohydrate
- 28.7 g
- of which sugars
- 9.1 g
- Fat
- 11.3 g
- of which saturates
- 1.5 g
- Fibre
- 6.8 g
- Salt
- 0.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a large lidded pan. Add the onion and cook for 5 minutes, then stir in the garlic, ginger, cumin, coriander and turmeric and cook for 1 minute.
- 2
Add the potatoes, stir to coat in the spices, then add the tomatoes and 150ml water. Cover and cook for 10 minutes.
- 3
Add the cauliflower florets, stir through, cover and cook for a further 15 minutes until both vegetables are tender.
- 4
Remove the lid and cook for 3 minutes to dry off any excess liquid. Season, scatter with fresh coriander and serve with warm chapattis.
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