Saag aloo with roasted gobi curry recipe
 This vegetarian Indian potato and cauliflower curry is a brilliant meal to make on the cheap. Each serving provides 342kcal, 11g protein, 41g carbohydrate (of which 11g sugars), 13g fat (of which 4g saturates), 9g fibre and 0.7g salt. ½ head white cauliflower½ head romanesco cauliflower2 tbsp olive oilsalt and freshly ground black pepper ½ head white cauliflower ½ head romanesco cauliflower 2 tbsp olive oil salt and freshly ground black pepper 2 tbsp ghee or vegetable oil1 onion, finely chopped2cm/1in piece fresh root ginger, grated1 tsp black mustard seeds5 fresh or dried curry leaves½ tsp ground turmeric½ tsp ground fenugreek2 green chillies½ tsp chilli powder3 potatoes, peeled and cut into 2cm/1in cubes450g/1lb baby spinach leaves, washed250g/8oz tomatoes, chopped½ tsp salt½ tsp sugarsqueeze lemon juice 2 tbsp ghee or vegetable oil 1 onion, finely chopped 2cm/1in piece fresh root ginger, grated 1 tsp black mustard seeds 5 fresh or dried curry leaves ½ tsp ground turmeric ½ tsp ground fenugreek 2 green chillies ½ tsp chilli powder 3 potatoes, peeled and cut into 2cm/1in cubes 450g/1lb baby spinach leaves, washed 250g/8oz tomatoes, chopped ½ tsp salt ½ tsp sugar squeeze lemon juice steamed basmati rice steamed basmati rice Method Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice.