Aloo Gobi

Serves 2
1 Onion (s)
1tsp “Very Lazy” garlic
1tsp “Very Lazy” ginger
1tsp Cumin seeds
1tsp Fennel Seeds
1tsp ground Coriander
1tsp ground Turmeric
1tsp Fenugreek
1tbsp Tomato puree (s)(sff)
1tbsp sweetener
1 Cinnamon stick
4 Curry leaves
400g Chopped Tomatoes (s)(sff)
2 medium floury potatoes (Maris Piper, King Edwards) cut into small cubes (ff)
1 Cauliflower Head, cut into florets (s)(sff)
Salt & Pepper
50g fresh coriander
Chop the onion, garlic & ginger in a food processor & blitz.
Part boil the potatoes and cauliflower for 5 mins, remove and drain.
Heat a frying pan, sprayed with Fry Light and cook the seeds, curry leaves & cinnamon stick until they sizzle.
Add more Fry Light, allow to getting hot then adding the paste from the food processor, fry for 10-15 mins until brown.
Add the ground spices, tomato puree, S&P, chopped tomatoes & sweetener, simmer for 10 mins then add the potatoes & cauliflower, mix together, simmer for 10-15mins until the Veg is cooked, adding water if the sauce is to dry. Remove the curry leaves and cinnamon stick before serving.
Credit: Pete’s Recipe Book

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