Spiced aloo gobi traybake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Aloo gobi is a classic, but it does take some time and effort to cook on the stove. Cue the all-in-one tin version – your favourite flavours, with minimum effort.
Each serving provides 325 kcal, 10g protein, 42g carbohydrates (of which 12g sugars), 11g fat (of which 2g saturates), 9g fibre and 1.3g salt.
By Rukmini Iyer
Ingredients
- 600g/1lb 5oz floury potatoes, cut into 15mm/⅝in cubes
- 1 large cauliflower, cut into large florets
- 1 red onion, roughly chopped
- 4 garlic cloves, grated
- 5cm/2in piece fresh root ginger, grated
- 1 small piece fresh turmeric, grated, or ½ tsp ground turmeric
- 1 red chilli, cut in half lengthwise
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp nigella seeds
- 3 tbsp oil
- 1 tsp sea salt flakes
- 400g/14oz cherry tomatoes on the vine, halved
- 200ml/7fl oz boiling water
- 1 lime, juice only
- handful fresh coriander, roughly chopped
- rice or naan breads, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes.
After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6.
Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads.
