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Saag Aloo with Roasted Gobi Curry

An Indian-inspired potato and cauliflower curry featuring roasted florets, aromatic spices, and fresh spinach served with basmati rice.

VegetarianHealthyCurryPotatoCauliflower
Estimated Nutrition
Calories
342
kcal / serving
1368 kcal total
Carbs
41g
per serving
164 g total
Fat
13g
per serving
52 g total
Protein
11g
per serving
44 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
0.5
tsp
Sugar
Fruits
1
squeeze
Lemon Juice
to taste
GrainsCereals
1
portion
Basmati Rice
steamed, for serving
NutsSeeds
1
to taste
Salt
for seasoning
1
to taste
Black Pepper
freshly ground
1
tsp
Black Mustard Seed
5
piece
Curry Leaves
fresh or dried
0.5
tsp
Ground Turmeric
0.5
tsp
Ground Fenugreek
0.5
tsp
Chili Powder
OilsFats
30
ml
Olive Oil
for roasting
30
ml
Ghee
or vegetable oil
Vegetables
0.5
head
White Cauliflower
broken into bite-sized florets
0.5
head
Romanesco Cauliflower
broken into bite-sized florets
1
piece
Onion
finely chopped
2
cm
Ginger
fresh root, grated
2
piece
Green Chilli
kept whole
3
piece
Potato
peeled and cut into 2cm cubes
450
g
Baby Spinach Leaf
washed
250
g
Tomato
chopped

Method

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