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
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1 bag of cashew nuts (25g)<span class="strong">†</span>
1 mango chutney pot (20g)
1 tsp ground turmeric
1 tbsp curry powder
1/2 tsp ground fenugreek
80g baby leaf spinach
1 white potato
50g solid coconut cream
vegetable stock mix sachet (11g)
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
*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 red onion
red onion
1 cauliflower
cauliflower(100%)
1 tsp nigella seeds
nigella seeds
1 bag of cashew nuts (25g)
cashew (nut) 100%. May contain peanut, sesame & other nuts
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
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
Trim the stalk and leaves off the cauliflower[s] and cut into 6 [12] wedges
3
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the Knorrvegetable stock cube[s], chopped coconut cream and ground turmeric in 300ml [550ml]boiled water – this is your coconut stock
4
Add the chopped potato and onion to a deep baking tray with the curry powder and groundfenugreek
Add a generous drizzle of vegetable oil and give everything a good mix up
5
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
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
7
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
8
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