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Roasted aloo gobi

(serves 3)


  • 1 cauliflower head

  • 4 medium potatoes

  • Olive oil

  • 5 garlic gloves

  • 2 cans of chopped tomatoes

  • Handful fresh basil 1 tsp medium curry powder

  • 1 tsp cinnamon

  • 1 tsp turmeric

  • 1 tsp chilli powder

  • 1 tsp cumin powder

  • 1 tsp celery seeds

  • ½ tsp paprika

  • ½ tsp chilli flakes

  • Rice of choice

  • 3 tblsp lime juice

  • Salt and pepper



  1. Firstly preheat the oven to 180degrees Celsius

  2. Chop the cauliflower and potatoes into pieces, add to a large bowl, drizzle with olive oil and toss well

  3. Mix together the cinnamon, turmeric, chilli powder, cumin, celery seeds and paprika, sprinkle this over the veg and mix well, tip out into a prepared lined baking tray

  4. Roast in the oven for about 40 minutes, until cooked through

  5. While the veg are cooking peel the garlic, crush and add to a pan, cook with a drizzle of olive oil for about 1 minute then add the tinned tomatoes, curry powder, lime juice and chilli flakes, turn down the heat and simmer for 10 minutes, then set aside until the veg are cooked

  6. Once the veg are cooked add to the tomato mixture, turn the heat on, season with salt and pepper and cook for 5 minutes, if the mixture seems too thick, add a little water to the pan

  7. Once cooked turn off the heat and serve into bowls, sprinkle with freshly chopped basil (I much prefer this taste, as I don’t like coriander, but feel free to choose herbs of your choice)

  8. Serve with you preferred sides of veg, rice or meat and enjoy

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