The Body Retreat

The Body Retreat

Women Only Weight Loss & Wellbeing Retreats

Saag Aloo Chana Gobi

October is curry month, and on an autumnal friday night there is nothing nicer than a warming curry. Those of you who have been with us on retreat in the last few months may have tasted this new dish – the Saag Aloo Chana Gobi, its quite a mouthful to say and even more of a delicious mouthful to eat too. This roasted cauliflower & potato curry has been a great hit on retreats and now here’s your chance to try it at home! 

This Saag Aloo Chana Gobi is full of flavour from the spices, crunch from the roasted potatoes and cauliflower and not too saucy – perfect to serve just with a garlic naan!

Do let us know if you make this at home and please leave a comment! I hope you enjoy it! 

Serves 6

3 medium potatoes (skins on) chopped into bite sized pieces  

½ head of cauliflower cut into florets 

1 large onion cut into long slices

1 celery stick diced small

3 garlic cloves crushed

Oil for cooking 

1 tsp garam masala 

1 tsp ground cumin 

1 tsp ground turmeric

1 tsp ground coriander 

Ground black pepper  

may need to add a splash of water 

400ml can chopped tomatoes 

400ml can coconut milk

200ml bouillon vegetable stock

1 tbsp nut butter

1 can chickpeas 

6 or 7 cubes of frozen spinach  

some frozen coriander leaf 

Top with a handful of toasted cashew nuts

Method for Saag Aloo Chana Gobi:

  1. Pre roast the chopped potatoes with skins on and the cauliflower florets for about 15-20 minutes in the oven with a little oil
  2. Meanwhile in a pan soften onions, celery and garlic with oil and salt for about 5 mins 
  3. Then add the spices
  4. Followed by a couple of grounds of black pepper
  5. You might need to add a splash of water 
  6. cook for another 5 mins
  7. Add the chopped tomatoes, coconut milk, vegetable stock and nut butter and let this all cook down for a while about 5-10 minutes.
  8. Then add the roast potatoes and cauliflower, a can of chickpeas, the frozen spinach and some frozen coriander leaf and cook for another 5 minutes
  9.  Check the seasoning and adjust to your taste
  10.  This curry is not supposed to be not too saucy 
  11.  Plate up and top with a small handful of toasted cashew nuts 
  12.  Serve with a garlic naan on the side 


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