potato & cauliflower curry (aloo gobi)

This veg-packed dish is full of traditional Indian spices and low in fat, sugar and salt.

serves 4; ready in 45mins

1 level tsp Schwartz Fennel Seeds
1 level tsp Asda Mustard Seeds
1 level tsp ground cumin
1 level tsp ground coriander
1 level tsp ground turmeric
2tbsp sunflower oil
1 medium onion, halved and sliced
1cm piece root ginger, peeled and grated
2 green chillies, deseeded and finely chopped, plus extra to serve
2 cloves garlic, crushed
400g potatoes, peeled and cut into 2cm chunks
1 bay leaf
225g pack cherry tomatoes on the vine, removed from the vine and quartered
1 cauliflower
1 tbsp chopped fresh coriander, plus leaves to garnish
Chopped red chilli and naan bread to serve

Crush the fennel and mustard seeds in a pestle and mortar, or put in a small bowl and carefully crush with the end of a rolling pin. Mix with the cumin, coriander and turmeric. Set aside.

Heat the oil in a large pan and cook the onion until soft and translucent. Add the ginger and chillies and cook for 2mins. Add the garlic and cook for 1min. Reduce the heat, add the spice mixture and stir for 1min.

Add the potatoes and bay leaf and stir to coat. Add the tomatoes and 400ml water and heat until simmering. Cover and simmer for 5mins.

Meanwhile, cut the cauliflower into florets, discarding the tough stem and any leaves. Add to the saucepan, cover and simmer for 15mins.

Gently stir in the chopped fresh coriander. Garnish with extra coriander leaves and serve with the red chillies and naan bread.

ASDA magazine


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