Aloo gobi with green beans

Name: Aloo gobi with green beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp Vegetable oil; 1 red onion, thinly sliced; 6 garlic cloves, crushed; 30 g fresh root ginger, grated; 1 tbsp garam masala; ¾ tsp ground turmeric; 1 red chilli, deseeded and thinly sliced; 300 g cherry tomatoes; 350 g new potatoes, quartered or halved; 1 small cauliflower, cut into small florets; 120 g green beans, halved; 1 lime, zest of ½, juice of all; 28 g pack coriander, leaves picked naan bread, to serve

This classic dish is hearty and satisfying, and the fresh root ginger, garam masala, turmeric and chilli make it wonderfully warming. Serve with warm, fluffy naan breads.

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Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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Ingredients

3 tbsp Vegetable oil
1 red onion, thinly sliced
6 garlic cloves, crushed
30g fresh root ginger, grated
1 tbsp garam masala
¾ tsp ground turmeric
1 red chilli, deseeded and thinly sliced
300g cherry tomatoes
350g new potatoes, quartered or halved
1 small cauliflower, cut into small florets
120g green beans, halved
1 lime, zest of ½, juice of all
½ x 28g pack coriander, leaves picked naan bread, to serve

Method

Put the oil in a large, non-stick lidded pan and set over a medium heat. Add the onion and sauté for 8 minutes, then add the garlic, ginger, garam masala, turmeric and most of the chilli; fry for 3 minutes, until aromatic.
Halve the tomatoes, then add to the pan with the potatoes and 300ml water; season with salt, cover and bring to the boil. Simmer for 5 minutes, then add the cauliflower, cover and cook for 10 minutes. Add the green beans and simmer, uncovered, for 5 minutes, until the vegetables are tender but not falling apart. Stir in the lime zest and juice; season. Scatter over the coriander leaves and the remaining chilli, then serve with naan bread.