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
- 500ml 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!
Recipe and Images Courtesy of Vega
At Vega®, Clean means: Non-GMO, suitable for vegetarians and vegans, gluten-free and non-dairy ingredients.