All about the Sides, 23 of 50. Aloo Gobi. Such an incredible vegetable dish full of spice and vibrancy, I really love it. It’s really simple to make and really delivers can be eaten as a main but I like to add it in as a side… because why not. Serves 2. 1 head of cauliflower 300g potatoes 2 red onions 1 green chilli 6 garlic cloves 20g ginger 1 tsp cumin seeds 1 tsp chilli powder 2 tsp ground coriander 1 tsp turmeric 2 tsp garam masala 200g tomatoes (I used tinned) 1 tsp fenugreek leaves Squeeze of lemon juice Salt Veg/sunflower oil Yoghurt, fresh coriander and naan or chapati to serve. 1. Break down the cauliflower into florets and finely sliced stalks, add the florets to a roasting tray and drizzle with oil before roasting for 10-12 mins at 200c 2. Peel and cube the potatoes in 2cm cubes, dice the onion and the chilli 3. Heat 3 tbsp of oil in a pan and add the cumin seeds fry for 30 seconds until fragrant then add the onion with a pinch of salt. Once softened and slightly browned add the chilli, potatoes and cauli stalks 4. Add the garlic, ginger, dry spices and the tomatoes, stir well then cover with a lid and simmer on a medium heat until the potatoes are fork tender. 5. Add the roasted cauliflower and around 200ml of water, simmer for 15 mins to cook/combine everything whilst reducing the liquid content. 6. Season with fenugreek leaves, salt and lemon. 7. Serve with a dollop of natural yoghurt and your favourite scooping bread #reels #series #recipe #cauliflower #veggie