Aloo Gobi Bake


As the days get longer there always seems to be more and more to do with those 24 hours. So what better than an easy one tray bake recipe that’s sure to fill you up.

This particular recipe uses seasonal veg in the form of cauliflower and new potatoes alongside a wide array of aromatic spices. It can be adjusted to suit your preferred level of spice and is sure to be a dish the entire family will enjoy.

  • Difficulty: Easy
  • Time: 60 mins
  • Servings: 8
  • Calories: 240
  • Gluten Free
  • Vegetarian


For the aloo gobi bake

  • 2 large onions sliced thinly
  • 1 kg new potatoes
  • 1 medium sized cauliflower
  • 2tsp nigella seeds
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 2tsp fenugreek leaf
  • 2tsp mild curry powder (can also use different strengths of curry powder here depending on how much spice you prefer)
  • 2tsp ground turmeric
  • 1tsp salt
  • 500g 0% fat yogurt


Step 1:

Peel and chop the potatoes into halves, chop the cauliflower to similar size pieces as the potatoes. Place both in a pan of boiling water and par boil for about 10 minutes.

Step 2:

Preheat your oven to 180•c and place a small amount of oil into a large roasting pan ( just enough to coat the bottom of the pan).

Step 3:

Place the sliced onions and all the spices into the roasting pan then add the drained potatoes and cauliflower on top. Mix everything so that all the veg is fully coated in the spices. Add a little extra oil if the mixture looks too dry.

Step 4:

Sprinkle the salt over the top and place the roasting pan in the oven for 30 minutes checking occasionally to stir the mixture.

Step 5:

Remove from the oven and spoon over the tub of 0% fat yogurt and mix everything so all vegetables are coated.

Step 6:

Return to the oven for a further 15 minutes till the yogurt looks baked and set.

Step 7:

Serve with brown rice for the perfect go to easy veggie curry.

Fancy these?