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Quick aloo gobi

Quick aloo gobi


Great British veg and earthy spices go into this classic Indian dish

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    1679kj 399kcal
  • Fat
    Low 11%
  • Saturates
    Low 7%
  • Sugar
    Low 11%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 63g


  • 60g basmati rice
  • 200g Co-op Jersey Royals
  • 220g cauliflower, cut into florets
  • 1 tbsp Co-op olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, sliced
  • 1 red chilli, deseeded and finely chopped
  • 5cm fresh ginger, peeled and finely sliced
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp tomato puree
  • 400g can Co-op chopped tomatoes
  • 100g frozen peas


  1. Cook the rice according to the pack instructions
  2. Meanwhile, bring a pan of water to the boil and add the Jersey Royals, halving any larger potatoes
  3. Simmer for 4-5 mins before adding the cauliflower
  4. Cook for a further 5 mins
  5. Heat the olive oil in a nonstick pan over a medium heat
  6. Add the onion and cook for 2-3 mins until starting to soften
  7. Add the garlic, chilli, and ginger
  8. Cook for a further minute before adding the spices. Fry for about 5 mins until the spices release their aroma and the onion has caramelised
  9. Stir in the tomato pureé and chopped tomatoes and continue to bubble on a medium heat for 6-8 mins, until the sauce thickens
  10. Meanwhile, cook the peas according to the pack instructions
  11. Drain the cauliflower and Jersey Royals and stir them into the tomato sauce
  12. Mix the peas into the rice and serve immediately along with the aloo gobi

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