Cauliflower & Lentil Aloo Gobi
with Chapati Flatbreads
When you've got potato and cauliflower... make aloo gobi! This classic Indian curry uses spices to take the two veggies to nextlevel tastiness, and we've added lentils to make it extra-hearty too. With chapati flatbreads to mop up the sauce, this is a bowl of goodness you'll crave time and again.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
cauliflower
1
potatoes
1
carrot
1 sachet
mild North Indian spice blend
(Contains Milk;)
1
brown onion
2 clove
garlic
½
lemon
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 sachet
Mumbai spice blend
pinch
chilli flakes
1 tin
coconut milk
1 tub
vegetable stock pot
2
chapati wraps
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the potato (unpeeled) into 2cm chunks. Slice the carrot (unpeeled) into 1cm half-moons. Divide the cauliflower, potato, carrot and mild North Indian spice blend between two oven trays lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, finely chop the brown onion. Finely chop the garlic. Slice the lemon (see ingredients) into wedges. Rinse the red lentils.
In a medium saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the garlic, Mumbai spice blend and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the red lentils, coconut milk, water and add the vegetable stock pot. Bring to a simmer, then cover with a lid and reduce the heat to low. Simmer for 15 minutes, then remove the lid and simmer until the lentils are tender, 10 minutes.
When the lentils have 5 minutes of cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, cook a chapati wrap until golden, 1-2 minutes each side. Transfer to a plate lined with paper towel and repeat with the remaining chapati wraps (see ingredients).
When the lentils are soft, stir through the roasted veggies and a good squeeze of lemon juice. Season to taste.
Roughly chop the coriander. Divide the cauliflower and lentil aloo gobi between bowls. Top with the coriander and serve with the remaining lemon wedges. Serve the chapati flatbreads on the side.