Aloo gobi with chickpeas
50 min · 16 g protein · 374 cals / serving
Cauliflower, potatoes and chickpeas roasted hot until browned and crisp-edged, then tossed through a sticky tomato masala with garlic, ginger, green chili and turmeric. It is warm and earthy with lemon and cilantro to lift it, and works as a meatless main or a big side to grilled chicken.
Ingredients
- 1 very large head (or 2 small) cauliflower, in small florets
- 2 small gold potatoes, in 2 cm (3/4-inch) cubes
- 2 cans (15 oz each) chickpeas, drained, rinsed and patted dry
- 1 tbsp + 1 tsp canola oil, divided
- 1 tsp turmeric, divided
- 1 1/4 tsp salt, divided
- 1 1/2 tsp ground cumin, or 1 tsp cumin seeds
- 1 large onion, finely chopped
- 4 cloves garlic, grated
- 1 thumb ginger, grated
- 1–2 green chili pepper, chopped
- 1 1/2 tsp ground coriander
- 1/2 tsp chili powder
- 3 medium tomatoes, chopped
- 1/4 cup water
- 1 1/2 tsp garam masala
- 1 tbsp lemon juice
- a handful fresh cilantro, chopped
Steps
- Heat the oven to 425°F. Toss the cauliflower, potatoes and chickpeas with 1 tablespoon of the oil, half the turmeric and half the salt, and spread over two lined baking sheets so nothing is crowded. Roast 25–30 minutes, turning once, until the potatoes are tender and the cauliflower is browned at the edges.
- Meanwhile heat the rest of the oil in a large frying pan over medium heat. Add the cumin for 20 seconds, then the onion, and fry 8 minutes until golden. Add the garlic, ginger and chili for 1 minute, then the coriander, chili powder and the rest of the turmeric for 30 seconds.
- Add the tomatoes, the water and the rest of the salt and cook 6–8 minutes, mashing with the spoon, until you have a thick, glossy masala.
- Tip the roasted vegetables and chickpeas into the pan and toss over the heat for 2 minutes so the masala clings. Stir in the garam masala and lemon juice, taste for salt and finish with the cilantro.
Good to know
Can I make it all on the stove?
Yes, the traditional way: fry the potatoes and cauliflower in the masala with a lid on for 15–20 minutes, stirring gently. Roasting adds colour and keeps the cauliflower from going soft.
Is it vegan?
Yes, as written. To serve it as a side, it stretches to six portions next to tandoori chicken or a dal.
Per
- Calories
- 72
- Protein
- (18%)
- 3 g
- Fat
- (24%)
- 2 g
- Carbohydrates
- (58%)
- 11 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 192 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1495 kcal goes into the pot and 2396 g of ingredients comes out as about 2080 g of food: 72 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.