Spiced aloo gobi traybake recipe
 Aloo gobi is a classic, but it does take some time and effort to cook on the stove. Cue the all-in-one tin version – your favourite flavours, with minimum effort. Each serving provides 325 kcal, 10g protein, 42g carbohydrates (of which 12g sugars), 11g fat (of which 2g saturates), 9g fibre and 1.3g salt. 600g/1lb 5oz floury potatoes, cut into 15mm/⅝in cubes1 large cauliflower, cut into large florets1 red onion, roughly chopped4 garlic cloves, grated5cm/2in piece fresh root ginger, grated1 small piece fresh turmeric, grated, or ½ tsp ground turmeric1 red chilli, cut in half lengthwise2 tsp ground cumin2 tsp ground coriander2 tsp nigella seeds3 tbsp oil1 tsp sea salt flakes400g/14oz cherry tomatoes on the vine, halved200ml/7fl oz boiling water1 lime, juice onlyhandful fresh coriander, roughly choppedrice or naan breads, to serve 600g/1lb 5oz floury potatoes, cut into 15mm/⅝in cubes 1 large cauliflower, cut into large florets 1 red onion, roughly chopped 4 garlic cloves, grated 5cm/2in piece fresh root ginger, grated 1 small piece fresh turmeric, grated, or ½ tsp ground turmeric 1 red chilli, cut in half lengthwise 2 tsp ground cumin 2 tsp ground coriander 2 tsp nigella seeds 3 tbsp oil 1 tsp sea salt flakes 400g/14oz cherry tomatoes on the vine, halved 200ml/7fl oz boiling water 1 lime, juice only handful fresh coriander, roughly chopped rice or naan breads, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6.Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads. Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6. Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads. Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads.