Roasted aloo gobi

• floury potatoes↗400g g

  (such as Maris Piper or King Edward), cut into medium-sized chunks

• large cauliflower↗1

  cut into florets

• cumin seeds↗1 tbsp tbsp
• coriander seeds↗2 tsp tsp
• nigella seeds2 tsp tsp
• ground cinnamon↗1 tsp tsp
• turmeric↗1 tsp tsp
• chilli powder↗1 tsp tsp
• vegetable oil↗4 tbsp tbsp

  or sunflower oil or rapeseed oil

• curry leaves↗8
• garlic cloves↗4

  crushed

• chopped tomatoes2 x 400g cans
• small green chillies↗2

  pierced a few times

• golden caster sugar↗1 tsp tsp
• lime↗1

  juiced

• small pack coriander

  chopped

• basmati rice↗

  naan and natural yogurt, to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.

2. 2

   On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.

3. 3

   Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.

4. 4

   Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.