Aloo Gobi with Peas and Coriander

Ingredients

• 🍚White Long-Grain Rice, rinsed200 g
• 🥦Cauliflower, cut into small florets600 g
• 🥔Russet Potato, peeled and cut into small cubes350 g
• 🫘Split Peas, frozen150 g
• 🧅Yellow Onion, finely chopped1 onion
• 🧄Garlic, minced3 clove
• 🫚Ginger (ground)1 tsp
• 🧂Cumin (ground)2 tsp
• 🧂Coriander (ground)2 tsp
• 🧂Turmeric1 tsp
• 🌶️Paprika (sweet)1 tsp
• 🥫Tomato Puree2 tbsp
• 🥫Crushed Tomatoes (canned)400 g
• 💧Water, plus a little more if needed350 ml
• 🧂Table Salt1 tsp
• 🧂Black Pepper (ground)¼ tsp
• 🫒Vegetable Oil2 tbsp
• 🌿Cilantro, leaves and tender stems, chopped1 bunch

Contains Garlic, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Rinse the rice

   Tip the White Long-Grain Rice into a bowl and swish it with cold Water using your fingers for about 30 seconds, then drain and repeat until the water runs much less cloudy. This washes off surface starch so the grains cook up separate and fluffy instead of sticky; if the water is still milky, give it one more rinse.

   2 min
2. 2

   Chop the vegetables

   On a chopping board, cut the Cauliflower into small florets, peel and cut the Russet Potato into small cubes, finely chop the Yellow Onion, and mince the Garlic Cloves. Keep the pieces close in size so they soften at the same pace, and if any cauliflower stems are thick and woody, trim them a little smaller so they don't lag behind in the curry.

   8 min
3. 3

   Start the rice

   Set a medium saucepan over high heat with the drained White Long-Grain Rice, the Water, and half the Table Salt. Bring it up to a boil, then immediately turn the heat to low, cover tightly, and leave it to steam for about 15 minutes until the surface looks dry and the grains are tender; if the water disappears too fast, lower the heat and keep the lid on so the rice doesn't scorch.

   18 min
4. 4

   Sizzle the onion

   Set a large deep skillet over medium heat with the Vegetable Oil, then add the Yellow Onion and a pinch of the remaining Table Salt. Stir and spread the onion so it softens evenly for about 5 minutes, until it turns translucent with a few pale gold edges and smells sweet; if it starts browning too fast, lower the heat and keep it moving.

   5 min
5. 5

   Bloom the spices

   Add the Garlic Cloves, Ginger (ground), Cumin (ground), Coriander (ground), Turmeric, and Paprika (sweet) to the skillet and stir constantly for about 60 seconds, just until the spices darken slightly, the garlic smells fragrant, and the oil turns golden and aromatic. Keep the heat at medium and don't walk away, because ground spices can catch quickly; if the base looks dry, splash in a little Water to stop them scorching.

   1 min
6. 6

   Toast the tomato

   Stir the Tomato Puree into the skillet and cook it for about 1 minute, pressing it through the onion so it fries in the oil until it darkens to a brick-red shade and smells sweeter, not sharp. This quick toast gives the curry a richer tomato backbone; if the paste starts sticking, loosen it with a small splash of Water and keep scraping the bottom.

   1 min
7. 7

   Simmer the vegetables

   Pour in the Crushed Tomatoes (canned), the remaining Water, the remaining Table Salt, and the Black Pepper (ground), then add the Cauliflower and Russet Potato. Bring the mixture to a lively simmer over medium-high heat, cover the skillet, and cook for about 12 minutes, stirring once halfway, until the potatoes are just tender at the tip of a knife and the cauliflower is losing its raw crunch but still holds its shape.

   12 min
8. 8

   Stir in the peas

   Lift the lid, scatter in the Green Peas, and stir gently for about 3 minutes over medium heat until they turn bright green and the sauce returns to a gentle bubble. Keep the movement light so the cauliflower stays intact, and if the curry looks too thick, loosen it with a spoonful of Water rather than letting it dry out.

   3 min
9. 9

   Finish with coriander

   Turn off the heat and fold in the Cilantro so the leaves wilt into the curry while the stems stay bright, then let it stand in the skillet for about 2 minutes. The herbs should smell fresh and grassy rather than cooked-down, and if the colour dulls right away, you left it on the heat too long.

   2 min
10. 10

    Plate and serve

    Spoon the White Long-Grain Rice into bowls, ladle the Aloo Gobi with Peas and Coriander beside it, and scrape over every bit of sauce from the skillet. Serve straight away while the rice is fluffy and the curry is steaming hot, with the vegetables tender and the sauce glossy on top.

    1 min

Nutrition per serving