Aloo Gobi with Chapatis

• 3 tbspolive oil
• 11/2 tsp cumin seeds
• 1large onion, finely chopped
• 3garlic cloves, crushed
• 25gginger, grated
• 1green chilli, finely chopped
• 1 tspground turmeric
• 2 tspground coriander
• 1/2 tspmild chilli powder
• 1 x 400gtin chopped tomatoes
• 500gwaxy potatoes, cut into 2cm chunks
• 700 gtrimmed cauliflower, cut into small florets
• 150gfrozen peas
• 1 tspgaram masala
• 20 gcoriander leaves, torn
• fine salt
• black pepper
• 8chapatis, about 40 g each
• 150gGreek yoghurt

Method

1. 1Heat the olive oil in a large lidded pan over a medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds until they smell toasty, then add the onion with a pinch of salt and cook for 6 minutes until golden at the edges.
2. 2Stir in the garlic, ginger, green chilli, turmeric, ground coriander and chilli powder for 1 minute until fragrant. Add the tomatoes and cook for 3 minutes, stirring, until the tomato thickens and the oil starts to show at the edges. This is the base of the sauce, so do not rush it.
3. 3Add the potatoes and 150 ml water. Cover and simmer for 10–15 minutes until the potatoes are starting to soften. Add a splash more water if the pan catches.
4. 4Add the cauliflower, cover and cook for 10–15 minutes, stirring once, until both vegetables are tender when pierced. Keep the sauce moist enough to steam the vegetables; add a little water if needed.
5. 5Stir in the peas and garam masala and cook for 2 minutes until the peas are bright green and hot. Taste and season with salt and pepper; it should be gently spiced with the sweetness of the cauliflower coming through. Scatter over the coriander.
6. 6Warm the chapatis in a dry frying pan over medium heat for about 30 seconds per side. Serve with the aloo gobi and yoghurt.

Per serving

kcal

375

protein

14.1g

fibre

12.5g

carbs

51.5g

fat

14.3g