Serve with dhal, rice, flatbread or yoghurt.
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SOUTH ASIAN
Cauliflower & potato aloo gobi
Cauliflower and potato cooked with tomato, cumin and turmeric until tender but not mushy.
SERVES 4PREP 15 minCOOK 30 min
FOSTER'SCauliflower & potato aloo gobiRECIPE KITCHEN
Method
- 1
Cut cauliflower into florets and potatoes into 2 cm cubes. Chop tomatoes and onion.
- 2
Heat oil in a wide pan. Add cumin for 30 seconds, then onion for 6 minutes. Add garlic and turmeric for 1 minute.
- 3
Add potatoes, tomatoes and 100 ml water. Cover and cook gently for 10 minutes.
- 4
Add cauliflower, cover again and cook for 10–12 minutes until both vegetables are tender. Uncover briefly if needed to dry the mixture slightly.
FOSTER'S TIP
Add the cauliflower after the potatoes have started cooking so it keeps some texture.
Cool promptly and refrigerate for up to 3 days. Reheat until piping hot.
No major allergens in the listed ingredients.
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