Aloo Gobi With Coconut Mint Mango Sauce & Naan

fresh ingredients

IN THE KIT

  • 6 oz
    potatoes
  • 4 oz
    cauliflower florets
  • 3 oz
    peas
  • 4 oz
    whole cumin & onion blend
  • 4 oz
    oat cream & diced tomato
  • 8 oz
    veggie stock
  • 1 oz
    ginger garlic paste
  • 2 oz
    Zesty masala blend
  • 2 oz
    cilantro
  • 4 oz
    coconut mango mint sauce
  • 1
    naan

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Wooden spoon

Cutting board & knife 

Large skillet with lid

Large bowl 

Paper towel 

Large skillet for naan

cook along

INSTRUCTIONS

Prep

Dice potatoes into small bite size pieces;

Cut cauliflower into small bite size pieces;

Remove cilantro leaves from stem, roughly chop.

1Sear Cauliflower & Potatoes

Heat a drizzle of olive oil in a large skillet on medium heat. Add cauliflower florets, fry for 2-3 minutes & then add diced potatoes. 

Fry on medium-low heat for 7-8 minutes until potatoes & cauliflower have some brown spots on them. Remove from pan, drain on a tissue paper to remove excess oil, set aside in a large bowl. Season with a pinch of salt & pepper. 

2Prepare Curry Base

In the same pan, heat a drizzle of oil on medium heat, add cumin seed/onion blend. Cook for 2 minutes until the onions are starting to brown. Add the ginger-garlic paste, cook for another minute. Add Zesty masala blend, cook for another minute. 

3Make Curry

Add the potato cauliflower blend to the spice base, mix well. Add veggie stock, cover the pot, cook for 6-8 minutes until potato cauliflower blend are tender but not soggy. Add peas last, cook for a further 2 minutes. If the veggies are starting to stick, you can add water 1 tablespoon at a time. 

4Finish Curry

Remove curry from heat, mix in the oat cream/tomato blend well. Season with a pinch of salt & pepper, remove from heat. 

5Heat Naan

Bring a skillet to a medium heat. Drizzle olive oil on both sides of naan. Grill naan in warm skillet for a few minutes on each side, until slightly crisp on both sides. Cut in half. 

6To Serve

Divide curry into bowls. Drizzle coconut mango mint sauce, sprinkle with remaining cilantro leaves & serve with warm naan.