CauliShoots Aloo Gobi

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

You'll need:

  • 250g white potatoes, peeled and cubed
  • 250g CauliShoots
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 2cm ginger, grated
  • 1 onion, finely chopped
  • 1 green chilli, sliced
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tbsp tomato puree
  • Salt and pepper
  • Fresh coriander, leaves picked
  • Basmati rice, to serve
  • Chapati, to serve

What to do:

  1. Put a large pan of water on a high heat and bring to the boil. Add the potato and cook for 3 minutes. Add the CauliShoots and cook for a further 4 minutes. Drain and leave to steam dry.
  2. Add the vegetable oil to a large, lidded pan on a medium heat. Add the cumin seeds. Once they begin to crackle add the garlic, ginger, onion and chilli and fry until soft.
  3. Add the cooked potatoes and CauliShoots to the pan and fry for 5 minutes.
  4. Add the chilli powder, garam masala, ground coriander and turmeric, mix well and cook for a further 5 minutes.
  5. Add the tomato puree and 1 tbsp of water and cook for a further couple of minutes until everything is well combined. Season to taste and sprinkle with fresh coriander. Serve with basmati rice and chapatis, if desired.