Ingredients

300g

waxy baby potatoes, peeled and diced into bite size pieces

300g

cauliflower florets

red or white onion, diced

garlic cloves, finely chopped

1 tsp

freshly grated ginger

2 tablespoons

coconut oil

1tsp

cumin seeds

bay leaves

1 tsp

sea salt

1 tsp

madras curry powder

1/2 tsp

turmeric powder

A pinch

garlic powder

200ml

water

1 tablespoon

tomato puree

tomatoes, diced

The juice of a lime

A handful of fresh parsley, finely chopped

A scattering of pomegranate seeds, for garnish

"Can you really beat such a classic and comforting dish as aloo gobi? It's rich, naturally vegan and very very easy to make. Our version has been made on the saucy side so that the flavours also intensify with time and it's wonderful reheated with some naan bread, mmm." Niki from Nikibakes.

Many thanks to Nikibakes for this tasty recipe.

Method

In a deep pan heat your coconut oil over a medium high heat. Add in your cumin seeds and bay leaves until you hear crackling sounds of the cumin seeds and bay leaves, around two minutes.
Now add in your diced onion, garlic and grated ginger and turn the heat down slightly so that the onions soften and sweat down.
Next, add your tomato puree and spices and mix to combine. Add in your water, your fresh tomatoes and allow the sauce to simmer and come to a boil.
Once the sauce has reduced a little it's time to add in the potatoes. Make sure the potatoes are coated well in the sauce and turn the heat up. Place the lid on the pan and allow the potatoes to cook.
After around 10 minutes or so, add in your cauliflower and cook further until the vegetables are all tender, a further 5-10 minutes.
When you're ready to serve, taste for seasoning, add in your lime juice and garnish with plenty of fresh parsley and pomegranate seeds. Enjoy!