Aloo gobi with green beans

Aloo gobi with green beans

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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  • 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


  1. 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.

  2. 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.


Typical values per serving when made using specific products in recipe


2,180kJ/ 519kcals



Saturated Fat












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