Traybake aloo gobi
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
New potatoes, raw
500 g
Turmeric
2 teaspoon(s)
Onion
3 medium, roughly chopped
Cauliflower, Raw
1 whole, leaves discarded, broken into florets and stem roughly chopped
Lemon Juice, Fresh
90 ml
Vegetable Oil
1 tablespoon(s)
Curry Powder
1 tablespoon(s)
Cumin seeds
1 tablespoon(s), level
Coriander seeds
3 teaspoon(s)
Tomato
300 g, roughly chopped
0% fat natural Greek yogurt
250 g
Coriander, fresh
1 tablespoon(s), leaves picked and roughly chopped
Spring Onions
2 medium, finely sliced
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of salted water to a boil over a medium heat, add the potatoes and half the turmeric and cook for 6 minutes, then drain and set aside.
2
Transfer the parboiled potatoes to a large roasting tin with the onions and cauliflower. Whisk together the lemon juice, oil, curry powder, remaining turmeric, cumin and coriander seeds in a small jug. Season, then pour over the vegetables and toss to coat. Roast for 20 minutes, then stir in the tomatoes and roast for another 5-10 minutes until the tomatoes are soft and the potatoes tender.
3
Serve topped with the yogurt, coriander and spring onions.
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