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Aloo gobi with green beans
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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.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.