Aloo Gobi
found in Mains - Vegetarian
 | 0 Syns |  | Vegetarian |  | Vegan |  | Nut Free |  | Gluten Free |  | Dairy Free |
Prep: 15 minutes
Cook: 30 minutes
Cuisine: Indian
Difficulty:
Moderate
This Indian vegetarian dish of cauliflower and potato in a spiced tomato sauce is great served over steamed basmati rice.
Ingredients
- 10 sprays calorie controlled cooking spray
- 2 onions, peeled and finely chopped
- 2 tsp garlic granules
- 2 tsp ground ginger
- 2 tbsp curry powder (mild)
- 500g potatoes, peeled and cut into small bite-sized pieces
- 300g cauliflowers
- 1 red pepper, deseeded and cut into bite-sized squares
- 300g peas (frozen)
- 500ml passata
- 1 tsp artificial sweetener
Directions
1
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 to 3 minutes.
2
Add the garlic granules, ginger and curry powder and stir-fry for 20 to 30 seconds. Add the potatoes, cauliflower/broccoli, red pepper and peas and stir-fry for 2 to 3 minutes.
3
Stir in the passata, 200ml water and sweetener and bring to the boil. Cover, reduce the heat to medium and cook, stirring occasionally, for 15 to 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.
Curried Corn and Coconut Rice
White Bean & Roasted Vegetable Salad
Garlicky Roasted Broccoli
Quick Sesame Snow Peas