Aloo Gobhi

We adapted the recipe from a Jamie Oliver cookbook to make this, it was incredible – the colour was such a bright yellow I was dubious to even eat it, and the spices were really warm and comforting without being overpowering like some curries

This was wonderfully nostalgic for me though because I travelled to Nepal last year and haven’t been able to recreate anything quite like the food there since; the turmeric in this recipe brought it all flooding back, and I spent the whole meal making yummy noises and grinning from ear to ear remembering my lovely VCD Nepal friends.

We made slightly too much though – I gave Matt some of mine and he couldn’t finish everything despite being a notorious dustbin, so you might want to make this for three people rather than two.

Aloo Gobhi


Half an onion

Two large potatoes

Half a head of cauliflower

2 green chillies (we didn’t have these so used a teaspoon of cayenne pepper instead)

2 tablespoons of desiccated coconut

One teaspoon of ground ginger or a couple of pieces of chopped root ginger

Handful of fresh coriander

Oil or butter to fry (we used half a tablespoon of olive oil)

One teaspoon of ground turmeric

One teaspoon of cumin

Lemon juice to sprinkle over the top, or just salt and pepper if you prefer

We used a teaspoon of mixed spice (cloves, cinnamon etc.) as well, but you can leave this


  1. Preheat the oven to 220 degrees Celsius
  2. Peel, halve and finely chop the onion, break the cauliflower into florets, peel the potatoes and cut them into little cubes
  3. Put a large oven proof pan on a medium to high heat and add enough oil to cover the bottom
  4. Add the onion, chillies if using, ginger, coriander,  turmeric, cumin and mixed spice and cook for 7 to 10 minutes until softened and golden
  5. Stir in the cauliflower, potatoes and coconut, and add enough water to half-fill the pan
  6. Bring to a boil, then turn down the heat and simmer with the lid on (or cover with foil) until the veg are cooked and soft – check the curry often to make sure it doesn’t go dry
  7. Give it another stir, then put the pan into the preheated oven for another 20 minutes.
  8. Once it’s done, serve with spiced rice (about 50g of rice per person with nutmeg, garlic and a bit of cinnamon mixed in) and some coriander sprinkled over the top if you have some

Serves two if you both have massive appetites

588 calories if served with 50g of the spiced rice (dry weight)


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