Aloo Gobi Curry – Potato, Cauliflower and Tomato Curry
Aloo Gobi – ‘Aloo’ meaning potato, and ‘Gobi’ meaning Cauliflower is an Indian cuisine usually served as a side dish. In this recipe, however, food blogger The Balanced Kitchen has created an Aloo Gobi Curry as a main meal. Filled with basmati rice, potatoes and cauliflower, this Aloo Gobi Curry is a mild but flavour-packed hearty and wholesome dish, perfect for a cosy evening at home.
This hearty and wholesome Aloo Gobi Curry has been created exclusively for us by food blogger The Balanced Kitchen. You can find out more about The Balanced Kitchen by visiting her Instagram and popping onto her website!
- 45 mins
- Serves: 4
- 1 tbsp Oil
- 3 small Brown Onions, finely sliced
- 4 Garlic Cloves, crushed
- 2 inches Ginger, grated
- 1-2 Red or Green Chillies, seeds removed & chillies chopped (optional)
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1/2 tsp Nigella Seeds
- 2 tsp Coriander, ground
- 1/2 – 1 tsp Mild Chilli Powder
- 1/2 tsp Turmeric
- 1 tsp Garam Masala
- 2 tbsp Mild Curry Powder
- 2 tbsp Tomato Puree
- 600g Potatoes, cubed
- 150g Basmati Rice, rinsed
- 1 medium Cauliflower, cut into florets and chunks
- 5 Tomatoes, chopped
- 1ltr Vegetable Stock
- Heat the oil in a pan and add the chopped onions. Fry on a low heat for 5 mins, until they begin to soften.
- To the onions, add the garlic, ginger and chillies and all of the spices. All to cook for 1- mins, stirring to prevent burning.
- Add the tomato puree, potatoes, rice, cauliflower and fresh tomatoes to the pan. Stir the mixture, coating everything in the spices. Slowly add the stock to the mixture.
- Bring the pan to the boil, then simmer for 30 minutes, depending on the rice cooking time.
- Cook the whole mixture until the rice, cauliflower and potatoes are cooked through.
- Remove from the heat and serve immediately, finishing with a squeeze of lime and some freshly chopped coriander.
This recipe is great for making ahead and pulling out of the freezer when you fancy homemade comfort food, fast! Simple make the curry up to the point you add the rice and portion into sealed containers before allowing to chill and freezing. The curry will last up to 3 months in the freezer. Simply defrost, pop the curry into a saucepan then add a splash of water and enough rice for however many you’re serving before cooking through until the rice is cooked. Simple!