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Prep Time
40 min
Cuisine
Indian
The inspiration for this plant-based tray bake comes from Northern Indian 'aloo gobi'. You'll roast potatoes and cauliflower until golden, then serve with a warming coconut curry and sweet mango chutney.
Prep Time
40 min
Cuisine
Indian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 569 kJ 136 kcal |
2224 kJ 530 kcal |
Fat of which saturates |
6.4 g 4.5 g |
25.1 g 17.6 g |
Carbohydrate of which sugars |
15.2 g 5.8 g |
59.3 g 22.8 g |
Fibre | 3.9 g | 15.4 g |
Protein | 4 g | 15.6 g |
Salt | 0.55 g | 2.14 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Chop the potatoes (skins on) into small bite-sized pieces
Peel and chop the red onions into wedges
Trim the stalk and leaves off the cauliflower[s] and cut into 6 [12] wedges
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the Knorr vegetable stock cube[s], chopped coconut cream and ground turmeric in 300ml [550ml] boiled water – this is your coconut stock
Add the chopped potato and onion to a deep baking tray with the curry powder and ground fenugreek
Add a generous drizzle of vegetable oil and give everything a good mix up
Pour the coconut stock over the vegetables
Put the tray in the oven and cook for 25-30 min or until the potatoes are cooked through and the sauce has thickened
Add the cauliflower wedges to a separate tray with a drizzle of vegetable oil, a pinch of salt and the nigella seeds
Mix it all together and put the tray in the oven for 20-25 min
After 20-25 min, add the cashew nuts to the tray and cook for 4-5 min further or until the nuts are toasted and the cauliflower is golden and crisp – this is your roasted curried cauliflower
Once the potatoes are done, wash then add the spinach to the tray and return it to the oven for 1-2 min further or until it has started to wilt – this is your potato & spinach tray bake
Serve the potato & spinach tray bake, with the roasted curried cauliflower on top
Spoon over the mango chutney and garnish with the toasted cashew nuts
Enjoy!