Curried Cauliflower, Cashew & Potato Tray Bake

Curried Cauliflower, Cashew & Potato Tray Bake

Rating
4.5rating out of 5

(2014 reviews from our customers)

Prep Time

40 min

Cuisine

Indian

Use within

2-3 days

This aromatic plant-based curry is inspired by 'aloo gobi', from the Punjabi region of India. Think tasty coconut curry sauce and a dollop of mango chutney on top. The simple tray bake method gives you all the flavour with just a fraction of the work. Bake away! (Gluten and dairy-free, suitable for coeliacs.)

Prep Time

40 min

Cuisine

Indian

Use within

2-3 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Cauliflower
1 cauliflower
Fenugreek
1/2 tsp ground fenugreek
mango chutney
20g mango chutney
Red-onion
2 red onions
nigella seeds 2
1 tsp nigella seeds
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
turmeric
1 tsp ground turmeric
Baby-spinach
80g baby leaf spinach
Potatoes
300g potatoes
Cashew-nuts
1 bag of cashew nuts †
mild-curry-powder
1 tbsp curry powder
50g solid coconut cream
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 cauliflower
  • 1/2 tsp ground fenugreek
  • 1 mango chutney pot (20g)
  • 1 red onion
  • 1 tsp nigella seeds
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 tsp ground turmeric
  • 80g baby leaf spinach
  • 300g potatoes
  • 1 bag of cashew nuts<span class="strong">†</span>
  • 1 tbsp curry powder
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 457 kJ
109 kcal
2240 kJ
534 kcal
Fat
of which saturates
5.5 g
3.8 g
26.8 g
18.5 g
Carbohydrate
of which sugars
12 g
4.4 g
59 g
21.3 g
Fibre 3 g 14.7 g
Protein 3.2 g 15.5 g
Salt 0.65 g 3.18 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 cauliflower
1/2 tsp ground fenugreek
ground fenugreek
1 mango chutney pot (20g)
sugar, mango 48%, sugar cane vinegar, salt, chillies, ginger, garlic
1 red onion
1 tsp nigella seeds
nigella seeds
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 tsp ground turmeric
ground turmeric
80g baby leaf spinach
300g potatoes
1 bag of cashew nuts
cashew (nut) 100%
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
50g solid coconut cream
coconut 100%
Allergens
  • Allergens highlighted by † (celery, cashew)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Curried Cauliflower, Cashew & Potato Tray Bake

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

2 Curried Cauliflower, Cashew & Potato Tray Bake

Trim the stalk and leaves off the cauliflower and cut into 6 [12] wedges

3 Curried Cauliflower, Cashew & Potato Tray Bake

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

 

4 Curried Cauliflower, Cashew & Potato Tray Bake

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

 

5 Curried Cauliflower, Cashew & Potato Tray Bake

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

6 Curried Cauliflower, Cashew & Potato Tray Bake

Add the cauliflower wedges to a 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

7 Curried Cauliflower, Cashew & Potato Tray Bake

Once the potatoes are done, add the baby spinach to the tray and return it to the oven for 1-2 min further or until it's started to wilt – this is your potato & spinach tray bake 

8

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Serve the potato & spinach tray bake on plates, with the roasted curried cauliflower on top

Spoon over the mango chutney and garnish with the cashew nuts

Enjoy! 

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