Coco Creamy Aloo Gobi
with Warm Naan
Cooking time
25 minutes
Servings
4
Calories
680 /serving
In Hindi, aloo gobi means potatoes and cauliflower. We figured why not toss some matar (peas) into this popular turmeric-yellow curry. The key to its diggability? The rich coconut milk sauce, and the wedges of naan heated in the oven.
We will send you:
- 450g Potatoes
- 1 Head of cauliflower
- 1 Onion (or shallot)
- 1 Lemon
- 150g Green peas
- 100ml Tomato sauce
- 400ml Organic fair-trade coconut milk (non-GMO)
- 4 Naan
- 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Wheat
You will need:
Large high-sided pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
17 g
Sodium
1310 mg
Total Carb
96 g
Sugars
13 g
Protein
19 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and medium-dice the potatoes.
- Halve, peel and small-dice the onion.
- Cut the cauliflower head into bite-size florets.
- Juice the lemon.
Start the aloo gobi
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onion and potatoes. Sauté, 4 to 5 min., until beginning to brown.
- Add the spices and S&P. Sauté, 30 sec. to 1 min., until fragrant.
Finish the aloo gobi
- To the pan, add the tomato sauce and 1 cup water; bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 7 to 8 min., until partially cooked.
- Add the cauliflower and coconut milk; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 7 to 8 min., until tender.
- Add the peas and lemon juice (start with ½). Cook, stirring occasionally, 1 to 2 min., until warmed through; season with S&P.
Warm the naan
- Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until warmed through.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the aloo gobi between your bowls.
- Serve the naan on the side. Bon appétit!
