Traybake aloo gobi
New potatoes, raw
3 medium, roughly chopped
1 whole, leaves discarded, broken into florets and stem roughly chopped
Lemon Juice, Fresh
1 tablespoons, level
300 g, roughly chopped
0% fat natural Greek yogurt
1 tablespoons, leaves picked and roughly chopped
2 medium, finely sliced
- 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.
- 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.
- Serve topped with the yogurt, coriander and spring onions.