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Quick Aloo Gobi
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Aloo Gobi

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Quick Aloo Gobi

This classic Indian side dish can easily become a quick midweek meal, that also happens to be vegan and full of flavour and nutrition (you can add a handful of frozen peas for added veg). We’ve left the skin on the baby potatoes to save time and waste by peeling.

Author: Kate Hemphill
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 2-4 Serves 1x
Category: Curry
Cuisine: Indian
Diet: Low Calorie
Scale

Ingredients

  • 1 tbsp coconut oil
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp freshly grated ginger
  • 2 tsp Herbie’s Aloo Gobi Masala Spice Mix
  • 400g baby potatoes, halved in necessary for even sizing, skin on
  • 300g cauliflower florets similar size to potatoes
  • 3 ripe tomatoes, roughly chopped
  • 125ml (1/2 cup) water
  • juice of 1/2 lime
  • fresh coriander, to serve

Instructions

  1. Bring a saucepan of water to the boil and add potatoes until nearly cooked. Add in cauliflower for 3-4 minutes so both vegetables are very nearly cooked through. Drain.
  2. Meanwhile, in another pan, sauté onion in coconut oil over low heat for 3 minutes then add garlic, ginger and spices, stirring to combine.
  3. Add tomatoes, water, lime juice and cooked vegetables to spice mixture and simmer, stirring, for 5 minutes. Season to taste and serve with a sprinkle of fresh coriander.

Keywords: vegan, potato, aloo gobi, vegetarian

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Nutritional Information
Serving Size 499g
Calories 150
Sugar 8.3g
Sodium 5.7g
Fat 2.1g
Saturated Fat 0.3g
Carbohydrates 23g
Fiber 5.7g
Protein 5.7g
Aloo Gobi Masala
$5.50
40g

 

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