





Recipe: Aloo Gobi Bake
My photo was absolutely awful so I’ve chosen a stock image for this recipe! 😀
Ingredients
- 400g baby potatoes, scrubbed and halved if large
- 1 head of broccoli, separated into florets
- 1 head of cauliflower, separated into florets
- 4 large tomatoes, deseeded and chopped
- 400g tin of chickpeas
- Half a jar of Madras curry sauce
- 2 Tbsp. cold-pressed rapeseed oil
- 2 red chillies, deseeded and sliced
- Half a pack of coriander, chopped
- 2 limes, cut into wedges
Instructions
- Preheat the oven to 200oC/180oC fan/Gas 6
- Line a baking tray with baking paper
- Boil the potatoes for 6 minutes, drain and tip onto the baking sheet
- Add the vegetables and chickpeas
- Mix the curry paste with the oil, chilli and half the coriander
- Pour over the vegetables and potatoes and mix well with your hands to coat, season
- Bake for 30 minutes until browned and potatoes are cooked through
- Serve scattered with the remaining coriander. Squeeze over half the lime wedges and garnish with the remainder
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http://www.thisisnotadiet.uk/2019/02/08/aloo-gobi-bake/





