Aloo Gobi is a very classic, one-pot Indian dish of potatoes and cauliflower. Turmeric adds a beautiful yellow colour – coconut and traditional Indian spices add tonnes of flavour.
- large cauliflower (or small ones)
- g potatoes – skin on, sliced into cm pieces
- lemon – cut in half
- coconut oil
- Thumb sized piece of ginger – peeled and grated
- green chillies – seeds removed and finely sliced
- cloves garlic – peeled and crushed
- mustard seeds
- ml tin of coconut milk
- Black pepper
- Cut the cauliflower into small florets and slice the potatoes
- Place an oven safe pan on a medium heat. Add 4 tablespoons of coconut oil, minced ginger, 2 chillies and 4 cloves of minced garlic. Cook for a few minutes to release some of the flavour from the aromatics
- Add 1 tbsp of mustard seeds, 2 tsp turmeric, a big pinch of salt, 400 ml coconut milk and black pepper.
- When the liquid starts to bubble add the cauliflower florets & stir to baste all of the pieces with the liquid.
- Add sliced potatoes and lemon halves and transfer the pan to the oven
- Bake at @180°C for 20 mins
- Remove from the oven, stir to baste the cauliflower again and place back in the oven for another 15-20 mins
- Remove from oven and squeeze the roasted lemons into the sauce before serving