Traditional Aloo Gobi gets a high protein boost thanks to the addition of garbanzo beans (chickpeas). Served over rice this makes a hearty weeknight meal. You can also serve it as a side dish for an Indian curry.
1 Tbsp olive oil
2 onions, diced
3 cloves of garlic, crushed
1 inch piece of ginger, grated
3-4 Tbsp curry paste
4 Tbsp tomato purée
500 mL vegetable stock
1 medium head (900 g) cauliflower, cut into florets
1 x 400 g can chickpeas, rinsed and drained
3 medium (520 g) potatoes, diced
75 g frozen peas (optional)
1/2 bunch coriander, chopped (optional)
Cooked rice to serve
- Heat the olive oil in a large saucepan and sauté the onion for 5-7 minutes or until translucent. Add in the garlic and ginger, sauté for a further 5 minutes then add in the curry paste. Sauté for another 5 minutes, stirring frequently. Add in the tomato purée and cook for 2 minutes.
- Add the stock, cauliflower, chickpeas and potatoes to the pan, stirring well to combine. Cook over a medium heat for 40-60 minutes, or until the potatoes are very tender, stirring frequently.
- Stir in the peas and coriander and cook until the peas are soft.
- Serve over rice. Enjoy!