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Aloo Gobi (Indian Spiced Cauliflower & Potatoes)

Cauliflower and potato are the perfect match in this classic Indian dish
Difficulty Level: Easy
Serves: 3


Olive oil
1 small head or 1 large half of cauliflower
750g of potatoes
1 brown onion, sliced
1 small knob of ginger, minced
2 teaspoons of cumin seeds
½ teaspoon of turmeric powder
1 teaspoon of chilli powder
½ lime, juiced
½ cup of coriander, shredded


  1. Preheat the oven at 220 C
  2. Prepare the veggies. Peel and chop the potatoes into rectangular pieces, about 5cm long. Chop the cauliflower into small florets
  3. Grease 2 baking trays and spread the cauliflower and potato out in a thin layer. Drizzle with oil and roast for about 30mins, or until cooked through and crispy
  4. Meanwhile, coat a wok with oil and heat on medium. Add the cumin seeds and cook, stirring frequently, until they start to brown (about 1min). Add in the turmeric and onion and cook for 5mins. Then, add in the ginger and chilli and cook for an extra 2mins
  5. Remove the veggies from the oven and add them to the wok, stirring gently to coat with the spices. Transfer the mixture to a platter and drizzle over the lime juice and coriander
  6. Serve hot, with a side of naan bread