Roasted Gobi with Aloo Saag Curry

The Husband and I took a trip to our local farm shop the other evening and staring at me were some beautiful looking Romanescos. Lime green in colour with cone shaped florets, it really is an attractive looking vegetable. A member of the brassica family, it seems to sit somewhere in between a broccoli and cauliflower.

I’ve never actually cooked with Romanesco before, mainly because I have never come across them in the supermarket / shops. However, this is not for lack of trying to find one. Funnily enough, the appearance of this vegetable in my local shop does coincide with the Great British Food Revival series on BBC2. In the first episode, the Hairy Bikers did their bit to campaign for the resurgence of the humble cauliflower, which is often overlooked in favour of broccoli. From that episode, I was really excited by their Saag aloo with roasted gobi curry. As much as I am a huge carnivore,  I do have a love for veggie curries.

The star of the curry is the cauliflower, which if first roasted off in the oven for 20 mins. Now cauliflower is not a vegetable I would ever think of roasting, but it seems to bring out the most amazing nuttiness which transfers well into the curry.

However, I didn’t follow their recipe to the letter, I have issues with too much fat in my food, (cakes of course are an exception, but come on – I’ve got to cut back somehow!) plus I didn’t have all of the ingredients in my pantry, so this is my take on Dave and Si’s recipe.

The dish has bags of flavour and texture and really leaves you feeling satisfied without the heavy feeling of a meat curry. The roasting of the cauliflower really adds depth to the dish. Definitely one I will be making again!

Roasted Gobi and Aloo Saag Curry

Ingredients

For the roasted cauliflower
1 small romanesco
1 small cauliflower
A drizzle of olive oil
Salt & pepper

For the Aloo Saag Curry
1 large onion
2 cloves of garlic, finely chopped
1 green chilli – up to you if you remove or keep the seeds, finely chopped
1 inch piece of ginger, finely chopped / grated
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp cinnamon
1/2 tsp fenugreek
3 potatoes, peeled and chopped into inch cubes
4 large tomatoes, chopped
250g bag of spinach leaves, washed
50ml water
Lemon juice
1/2 tsp Garam Masala

To serve
Basmati rice


Preheat the oven to 180C/350F/Gas 4.

Break up the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast for 20 minutes, or until golden-brown. Ideally you want a bit of crunch still to the cauliflower, as it will add texture to the finished dish. Set to one side.

For the curry, fry off the onion in a pan until softened, about 3 mins. Add the chilli, garlic and ginger, then add the powdered spices (with the exception of the garam masala). Keep stirring for about a minute or two so that the spices do not burn, add a drop of water if you find the pan sticking.

Add the potatoes and coat in the onions and spices, then add the tomatoes, spinach and water. When you add the spinach, put the lid on the pan and wait for the spinach to wilt, as it will be an impossible task to try and stir everything before this point, the spinach will be everywhere!

Leave to simmer for about 20 minutes, stirring occasionally, or until the potato is cooked through. There should still be a bit of liquid in the pan at this point, but this is fine, as the cauliflower will absorb this.

Add the cauliflower to the pan and then season to taste. Add a squeeze of lemon juice and the garam masala. Stir through and it is ready to serve with basmati rice. I think a tomato, onion and coriander salad would be a nice refreshing side to go with it also.

Let’s support the cauliflower!
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