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Sheet Pan Aloo Gobi

over Lemony Labneh

Cooking time

25 minutes

Servings

2/4

Calories

520 /serving

An Indian menu classic comes together as effortlessly as a restaurant order. Potatoes and cauliflower are the aloo and the gobi on your sheet pan. They arrive at the table in a whirl of warm spices and sharp cilantro, plated over creamy lemon-spiked labneh.

We will send you:

  • 1 Lemon
  • 200g Cauliflower florets
  • 50g Sliced red onions
  • 15ml Minced garlic
  • 14g Cilantro
  • 450g Baby potatoes
  • 150g Green peas
  • 100ml Tomato sauce
  • 60ml Labneh
  • 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)

Contains: Milk • Mustard

You will need:

Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
16 g
Saturated Fat
6 g
Sodium
970 mg
Total Carb
75 g
Sugars
15 g
Protein
21 g
Fibre
14 g
Preparation
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Start the aloo gobi

  • Preheat the oven to 450°F.

  • Medium-dice the potatoes.

  • On a lined sheet pan, toss the potatoes and cauliflower (halve if large) with a drizzle of oil, ⅔ of the spices and S&P.

  • Roast, stirring halfway, 16 to 18 min., until beginning to soften.

  • Drizzle with the tomato sauce.


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Mise en place

  • Meanwhile, halve the lemon; juice ½ and cut the remaining ½ into 2 wedges.

  • Pick ½ the cilantro leaves off the stems; chop the remaining leaves and stems.

  • In a small bowl, combine the labneh, lemon juice, chopped cilantro and S&P.

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Finish the aloo gobi

  • In a medium bowl, combine the peas, onions, a drizzle of oil, the remaining spices and S&P.

  • When the potatoes and cauliflower are beginning to soften, add the pea-onion mixture and garlic.

  • Roast, 5 to 7 min., until tender.


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Plate your dish

  • Divide the labneh between your plates and spread out in a circular motion.

  • Top with the aloo gobi.

  • Garnish with the remaining cilantro and the lemon wedges. Bon appétit!


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