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Baked aloo gobi with flatbreads

Preparation time Cooking time

less than 30 mins 1 to 2 hours

Serves Dietary
Serves 4

This vegetarian whole-baked cauliflower and potato curry can also be

made suitable for vegans.

Each serving provides 791 kcal, 20.5g protein, 82g carbohydrates (of
which 12g sugars), 40.5g fat (of which 29g saturates), 9g fibre and 0.7g
salt.

By Anna Jones
From Saturday Kitchen Best Bites

Ingredients

For the aloo gobi

:
1 large cauliflower, leR whole
4 tbsp coconut oil
2.5cm/1in piece fresh root ginger, peeled and grated
4 green chillies, finely chopped and seeds removed
4 garlic cloves, crushed
1 tbsp black mustard seeds
2 tsp ground turmeric
400ml tin coconut milk
1 unwaxed lemon, halved
600g/1lb 5oz potatoes, scrubbed, skin leR on and cut into 2cm/¾in
pieces
salt and freshly ground black pepper
50g/1¾oz Greek-style yoghurt (or a thick dairy-free alternative), to
serve
25g/1oz blanched almonds, to serve
coriander leaves, to serve

For the flatbreads (optional)

200g/7oz plain flour, plus extra for dusting
1 tsp baking powder
200g/7oz Greek-style yoghurt or 150ml/5fl oz warm water

Method
1. For the aloo gobi, using a sharp pair of kitchen scissors, cut the
large leaves and stalks away from the outside of the
cauliflower. You can leave the smaller leaves close to the florets
– they will go nice and crispy when roasted. Turn the cauliflower
upside down and, using a small paring knife, carefully cut a
hollow in the middle of the central stalk to help the cauliflower
cook evenly. Take a casserole or lidded saucepan and half-fill it
with water from the kettle and bring to the boil. Add salt to the
pan, add the cauliflower, cover and simmer for 6 minutes. Drain
the cauliflower and return to the pan off the heat, put the lid
back on and leave the cauliflower to steam for 10 minutes.
2. Meanwhile, take another casserole dish and place over a
medium heat. Heat the coconut oil , then add the ginger,
chillies and garlic and cook for a few minutes, until fragrant. Stir
in the mustard seeds and continue cooking until the garlic has
soRened. Add the turmeric and a big pinch of salt.
3. Preheat the oven to 220C/200C Fan/Gas 7.
4. Pour the coconut milk into the casserole dish, stir well and
season with a little pepper. Place the steamed cauliflower in a
colander to drain off any water. When the milk starts to bubble
:
 gently, turn off the heat and place the cauliflower in the dish,
then baste it with the coconut-spice mixture. Add the lemon
halves to the dish and scatter the potatoes around the
cauliflower so they sit in the coconut milk.
5. Bake in the oven, basting the cauliflower occasionally with the
sauce in the dish, for 40–45 minutes. You want it to catch a little
on top. To test if the cauliflower is cooked, insert a small sharp
knife into the middle – it should be really tender and the
potatoes and cauliflower should have soaked up most of the
sauce. Carefully remove the lemons and leave to cool slightly
before squeezing them over the aloo gobi. Transfer the aloo
gobi to a serving dish.
6. While the aloo gobi is baking, prepare the flatbreads. Place the
flour, baking powder and yoghurt in the bowl of a food
processor and pulse until the mixture forms a ball. If you don’t
have a food processor, this can be done in a bowl using a fork to
begin with, followed by your hands.
7. Tip the dough out on a clean work surface that is lightly dusted
with flour. Knead for a minute or two. Put the dough into a
flour-dusted bowl and cover with a plate. Leave to rise for 10–
15 minutes. It won’t rise like normal dough, but it may puff up
slightly.
8. Dust a clean work surface and rolling pin with flour and divide
the dough into four equal pieces. Using your hands, pat and
flatten out the dough and then use the rolling pin to roll each
piece into a circle that is roughly 20cm/8in in diameter and 2–
3mm thick.
9. Place a large frying pan or griddle pan that is slightly larger
than your flatbreads over a medium heat. Once hot, cook each
flatbread for 1–2 minutes on each side, turning with tongs, until
nicely puffed up.
10. Serve the aloo gobi with the yoghurt, almonds, coriander and
flatbreads, if using.
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