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Baked aloo gobi with flatbreads



Baked aloo gobi with flatbreads

This vegetarian whole-baked cauliflower and potato curry can also be made suitable for vegans.



For the aloo gobi

  • 1 large cauliflower, left whole
  • 4 tbsp coconut oil
  • 2.5cm/1in piece fresh root ginger, peeled and grated
  • 4 green chillies, finely chopped and seeds removed
  • 4 garlic cloves, crushed
  • 1 tbsp black mustard seeds
  • 2 tsp ground turmeric
  • 400ml tin coconut milk
  • 1 unwaxed lemon, halved
  • 600g/1lb 5oz potatoes, scrubbed, skin left on and cut into 2cm/¾in pieces
  • salt and freshly ground black pepper
  • 50g/1¾oz Greek-style yoghurt (or a thick dairy-free alternative), to serve
  • 25g/1oz blanched almonds, to serve
  • coriander leaves, to serve

For the flatbreads (optional)

  • 200g/7oz plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 200g/7oz Greek-style yoghurt or 150ml/5fl oz warm water


Baked aloo gobi with flatbreads

Baked aloo gobi with flatbreads

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