Aloo gohbi with fluffy rice & yoghurt
Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 537 27%
Fat 13.8g 20%
Saturates 5.4g 27%
Sugars 8.6g 10%
Salt 0.6g 10%
Protein 14.5g 29%
Carbs 91.9g 35%
Fibre 4.4g -
Of an adult's reference intake
- 1 small onion
- 3cm piece ginger
- 2 green chilli
- a few sprigs coriander
- 200g cauliflower
- 250g potatoes
- vegetable oil
- 1 knob unsalted butter
- 1½ teaspoons black mustard seeds
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 tablespoon desiccated coconut
- 150g basmati rice
- 2 heaped tablespoons natural yoghurt
- 1 lemon
- Preheat the oven to 220°C/425°F/gas 7.
- Peel and finely chop the onion and ginger, trim and finely slice the chilli, then pick the coriander leaves and finely chop the stalks.
- Break the cauliflower into florets and chop the stalk into 2cm cubes, then peel and chop the potatoes into 2cm cubes.
- Heat a lug of oil and the butter in an ovenproof pan over a medium-high heat, add the onion, ginger, chilli, coriander stalks, mustard seeds, turmeric and cumin, then cook for 7 to 10 minutes, or until softened and golden.
- Stir in the cauliflower, potatoes and coconut, season with sea salt and black pepper, then add 250ml of water.
- Bring to the boil, turn the heat down, cover and simmer until just tender – check regularly and add extra water, if needed.
- Stir, then roast in the oven for around 20 minutes, or until cooked through.
- Place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
- Once cooked, season to taste, then serve scattered with the coriander leaves, dollops of yoghurt and the lemon cut into wedges for squeezing over.