It’s National Curry Week, so celebrate with a gluten-free Aloo Gobi
Aloo Gobi is a gluten-free curry that is packed with veggies and protein. Simple to throw together, pop everything in the pan and then simmer for 40-60 minutes to allow the aromatics to really soak in.
Aloo Gobi
Prep Time 15 minutes
Servings 4
Calories 614 kcal
Ingredients
- 1 tbsp olive oil
- 2 onions, peeled, diced
- 3 garlic cloves, peeled, crushed
- 2.5 cm piece of ginger, grated
- 3-4 tbsp curry paste
- 4 tbsp tomato puree
- 500 ml gluten-free vegetable stock
- 900 g cauliflower, cut into florets
- 400 g tinned chickpeas, rinsed and drained
- 3 medium potatoes, diced
- 75 g frozen peas (optional)
- 1/2 a bunch of coriander, chopped
- cooked rice to serve
Instructions
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Heat the olive oil in a large saucepan and sauté the onion for 5-7 minutes or until translucent. Add the garlic and ginger, sauté for a further 5 minutes, then add the curry paste. Sauté for another 5 minutes, stirring frequently. Add the tomato purée and cook for 2 minutes.
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Add the stock, cauliflower, chickpeas and potatoes to the pan, stirring well to combine. Cook over a medium heat for 40-60 minutes, or until the potatoes are tender, stirring frequently.
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Stir in the peas and coriander and cook until the peas are soft. Serve over rice.
Nutrition Facts
Aloo Gobi
Amount Per Serving
Calories 614
Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 1.2g8%
Sugar 18g20%
Protein 23.9g48%
* Percent Daily Values are based on a 2000 calorie diet.