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Aloo gobi

A delicious accompaniment to a curry.

Ingredients

  • 400g leftover cooked (boiled)potatoes, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 2 tbsp mild curry paste
  • 1 red onion, halved and finely sliced
  • 1 tbsp lemon juice
  • 2 tomatoes
  • 550g cauliflower, cut into small florets
  • 75g baby spinach, washed
  • salt and pepper

Method

  1. Warm a wok or large frying pan over a medium heat and add the oil. When hot, stir in the curry paste and cook for 1 minute.
  2. Add the onion to the pan,followed by the lemon juice. Stir-fry for 2-3 minutes until just starting to soften.
  3. Cut the tomatoes into 1-2cm cubes. Add the tomatoes and cauliflower to the pan and mix well. Drizzle over 3 tbsp of cold water then cover and cook,stirring occasionally, for 10-12 minutes or until the cauliflower is tender.
  4. Increase the heat to high. Add the potatoes and stir-fry for a further 3-5 minutes or until piping hot. Stir in the spinach until wilted. Season with salt and pepper to taste and serve immediately.

Goes well with...

Canti Merlot

Canti Merlot

"Rich, tasty, ripe berry flavours. A soft Sicilian wine for any occasion"

Perfect with..."Good on its own or as a partner with pasta ham or cheese dishes"

Grape:
Merlot
Country:
Italy
Price:
£5 - £7
Region:
Sicily
International Wine Challenge 2011 Bronze
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6 Serves 6 people
10 Preparation time of 10 mins
25 Cooktime for 25 mins
119
Calories
6%
4g
Sugar
4.4%
4g
Fat
5.7%
0.5g
Saturate
2.5%
0.3g
Salt
5%
of your Guideline Daily Amount (GDA)

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