Day 75 – Saag aloo with roasted gobi curry (cauliflower)

Posted by Life with Lizzi on March 16, 2011 · 2 Comments 

This was so popular with the Hubbie, that it’s been served for 2 nights in a row.  Tonight I added the chicken curry to the mix, as I needed some meat to excite the kids.  Unfortunately, while my back was turned, the kids wolfed down the chicken (one measly piece left for Hubbie after a long day in NL), so I hope he’s in the mood for his veg!!

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Saag aloo with roasted gobi curry

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Ingredients

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For the roasted cauliflower

*½ head white cauliflower

*½ head romanesco cauliflower

*2-3 tbsp olive oil

*salt and freshly ground black pepper

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For the vegetable curry

*55ml/2fl oz ghee or vegetable oil

*1 onion, finely chopped

*2cm/1in piece fresh root ginger, grated

*1 tsp black mustard seeds (I used cumin seeds)

*5 fresh or dried curry leaves (none available, so I used 1 tsp curry powder)

*½ tsp ground turmeric

*½ tsp fenugreek

*2 green chillies (I only had red, so I used one)

*½ tsp chilli powder

*3 potatoes, peeled and cut into 2cm/1in cubes

*450g/1lb baby spinach leaves, washed

*250g/8oz tomatoes, chopped (disaster -> none in my cupboard and the shop was shut, so substituted tomato soup/tomato ketchup, and it worked!!)

*55ml/2fl oz water

*salt and freshly ground black pepper

*squeeze lemon juice

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Directions

1.Preheat the oven to 180C/350F/Gas 4.

2.For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.

3.For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.

4.Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.

5.Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.

6.Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.

7.To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice.

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I served this with the chicken curry I featured in Diet Day 28 (with a Vengeance!) – Chicken Curry « Life with Lizzi.

adapted from BBC – Food – Recipes : Saag aloo with roasted gobi curry.

Filed under Family Life, Kitchen Life (my recipes) · Tagged with Cauliflower, Chicken, curry, postaday2011, Sag aloo