Roasted aloo gobi
45 minutes, 494 calories, 1 serving
Ingredients
- 1 potato (~8 oz)
- 1 cups cauliflower (chopped) (~4 oz)
- 1 tbsp olive oil (extra virgin)
- a tiny bit of salt
- ½ onion (medium sized) (~2 oz)
- 1 tsp garam masala (~⅛ oz)
- 3 tomatoes (~11 oz)
- 1 garlic clove (~⅛ oz)
- ¼ cups Greek yogurt, plain (low-fat) (~2 ½ oz)
- 3 almonds (~⅛ oz)
- optional: ¼ tsp turmeric (~⅛ oz)
- optional: ¼ tsp coriander (dry)
- optional: 1 tsp ginger (grated) (~⅛ oz)
- optional: ¼ tsp chili pepper (dry)
Instructions
- For the roasted veggies: Preheat oven to 350°F (180°C). Wash and slice potatoes and cauliflower into bite-sized pieces. Toss with half of the olive oil and salt. Roast for 40 minutes.
- Meanwhile, heat remaining oil in a large skillet and add sliced onion. Saute for 7-8 minutes on medium heat until translucent.
- Add the spices (ground coriander, turmeric, garam masala, chili flakes) and cook for 2-3 more minutes. Add ginger and garlic to the skillet and cook for 2-3 minutes.
- Add diced tomatoes and cook for 5-6 minutes until they have softened. Remove from heat and stir in yogurt and roasted veggies. Top with sliced or chopped almonds.
