Recipe of the Month – Aloo Gobi

This Indian vegetarian recipe of cauliflower and potato in a spiced tomato sauce is great served over steamed basmati rice.

Serves 4

Preparation Time: 15 minutes

Cooking time : under 30 minutes



Low calorie cooking spray

2 onions, peeled and finely chopped

2 tsp garlic granules

2 tsp ground ginger

2 tbsp mild curry powder

500g potatoes, peeled and cut into small bite-sized pieces

300g cauliflower/broccoli florets

1 red pepper, de-seeded and cut into bite-sized squares

300g frozen peas

500ml passata

200ml water

1 tsp artificial sweetener



Spray a large, non-stick frying pan with low calorie cooking spray and place over a medium heat.

Add the onions and stir-fry for 2–3 minutes.Add the garlic granules, ginger and curry powder and stir-fry for 20–30 seconds.

Add the potatoes, cauliflower/broccoli, red pepper and peas and stir-fry for 2–3 minutes.Stir in the passata, water and sweetener and bring to the boil.

Cover, reduce the heat to medium and cook, stirring occasionally, for 15–20 minutes, or until the vegetables are tender.

Serve drizzled with the yogurt and garnished with the chopped mint and coriander. Serve with steamed basmati rice, if desired.