Aloo gobi with fluffy rice & yoghurt

Name: Aloo gobi with fluffy rice & yoghurt
Total time: 45 min
Yield: 2
Ingredients: 1 small onion; 3cm piece of ginger; 1 fresh green chilli; 3 sprigs of fresh coriander; 200 g cauliflower; 250 g potatoes; vegetable oil; 1 knob of unsalted butter; 1½ teaspoons black mustard seeds; ½ teaspoon ground turmeric; ½ teaspoon ground cumin; 1 tablespoon desiccated coconut; 150 g basmati rice; 2 heaped tablespoons natural yoghurt; 1 lemon

Potato, cauliflower & fragrant spices

“Aloo gobi is a delicious combination of potato, cauliflower and beautifully fragrant spices, and it gets its vibrant yellow colour from the turmeric I’ve used to flavour it. Turmeric is super-high in iron and contains manganese, which helps to keep your bones healthy and strong. With a hint of sweetness from the coconut, a kick of fresh chilli and all served up with fluffy rice, a squeeze of lemon and a dollop of yoghurt, this is a knockout veggie curry on all accounts. Happy cooking! ”

Serves 2

Cooks In45 minutes

DifficultyNot too tricky

Curry

Nutrition per serving

Calories 537 27%
Fat 13.8g 20%
Saturates 5.4g 27%
Sugars 8.6g 10%
Salt 0.6g 10%
Protein 14.5g 29%
Carbs 91.9g 35%
Fibre 4.4g -

Of an adult's reference intake

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Ingredients

1 small onion
3cm piece of ginger
1 fresh green chilli
3 sprigs of fresh coriander
200 g cauliflower
250 g potatoes
vegetable oil
1 knob of unsalted butter
1½ teaspoons black mustard seeds
½ teaspoon ground turmeric
½ teaspoon ground cumin
1 tablespoon desiccated coconut
150 g basmati rice
2 heaped tablespoons natural yoghurt
1 lemon

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Method

Preheat the oven to 220°C/425°F/gas 7.
Peel and finely chop the onion and ginger, trim and finely slice the chilli, then pick the coriander leaves and finely chop the stalks.
Break the cauliflower into florets and chop the stalk into 2cm cubes, then peel and chop the potatoes into 2cm cubes.
Heat a lug of oil and the butter in an ovenproof pan over a medium-high heat, add the onion, ginger, chilli, coriander stalks, mustard seeds, turmeric and cumin, then cook for 7 to 10 minutes, or until softened and golden.
Stir in the cauliflower, potatoes and coconut, season with sea salt and black pepper, then add 250ml of water.
Bring to the boil, turn the heat down, cover and simmer until just tender – check regularly and add extra water, if needed.
Stir, then roast in the oven for around 20 minutes, or until cooked through.
Place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
Once cooked, season to taste, then serve scattered with the coriander leaves, dollops of yoghurt and the lemon cut into wedges for squeezing over.