Roasted Aloo Gobi

Aloo Gobi is one of my favourite curries. Not just because it tastes amazing but because it’s one of those all in one dishes that you don’t need any accompaniments with. This recipe makes a great substitution for your usual take away with all the flavour of India, but less than a third of the calories of your regular choices.  At only 322 calories a portion, you could also serve it  as a side to some pieces tandoori chicken,  or you could even add some diced chicken to the recipe, if you have enough calories to spare.

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Roasted Aloo Gobi

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  • Author: Rachel Wilcock
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


Super tasty one pot curry dish



400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks

1 large cauliflower, cut into florets

1 tbsp cumin seeds

2 tsp coriander seeds

2 tsp nigella seeds

1 tsp ground cinnamon

1 tsp turmeric

1 tsp chilli powder

4 tbsp vegetable oil or sunflower oil or rapeseed oil

8 curry leaves

4 garlic cloves, crushed

2 x 400g cans chopped tomatoes

2 small green chillies, pierced a few times

1 tsp golden caster sugar

1 lime, juiced

small pack coriander, chopped

basmati rice, naan and natural yogurt, to serve


  1. Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer the potatoes for 5-6 mins until they start to soften but retain their shape. Drain well.
  2. On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
  3. Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
  4. Add the roasted vegetables to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with tandoori meat and low fat yogurt (if calories allow)
  • Prep Time: 15
  • Cook Time: 50


  • Calories: 322



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