Photo of Traybake aloo gobi by WW

Traybake aloo gobi

2 - 6
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min


New potatoes, raw

500 g


2 teaspoons


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 tablespoons

Curry Powder

1 tablespoons

Cumin seeds

1 tablespoons, level

Coriander seeds

3 teaspoons


300 g, roughly chopped

0% fat natural Greek yogurt

250 g

Coriander, fresh

1 tablespoons, leaves picked and roughly chopped

Spring Onions

2 medium, finely sliced


  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.