1400 700 vegan roastedaloogobiwithspinach horizontal

Roasted Aloo Gobi

with Spinach & Cilantro Chutney

dinner

Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Indian Grain Bowl Hearty Vegetables Leafy Greens Nuts Root Vegetables Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
40 min
CALORIES
570
FAT
15g
CARBOHYDRATES
97g
PROTEIN
20g

MAIN INGREDIENTS

  1. ¾ cup brown basmati rice
  2. 1 russet potato
  3. 1 onion
  4. 1 oz fresh ginger
  5. 10 oz cauliflower florets
  6. ½ cup sliced almonds
  7. 1 tsp cumin seeds
  8. ½ tsp ground turmeric
  9. 4 oz baby spinach
  10. ¼ cup cilantro chutney
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Prepare the produce

Preheat oven to 425°F. Add the brown basmati rice, 1½ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Simmer until the rice is cooked and all of the water is absorbed, about 35 to 40 minutes. Peel and cut the potato into ½ inch wedges. Peel and slice the onion. Peel and mince the ginger.

2
Roast the aloo gobi

Transfer the potato wedges and cauliflower florets to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast the vegetables until browned and crisp in places, about 15 to 18 minutes.

3
Toast the almonds

Place a large nonstick skillet over medium heat. Add the almonds and cook, tossing frequently, until lightly toasted, about 2 to 4 minutes. Transfer toasted almonds to a small bowl.

4
Cook the aromatics

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add the cumin seeds and cook, stirring frequently, until fragrant, about 1 minute. Add the sliced onion and cook, stirring frequently, until softened, about 3 to 4 minutes. Add the minced ginger and turmeric and cook until fragrant, about 1 to 2 minutes.

5
Finish the aloo gobi

Add the roasted potatoes and cauliflower to the skillet with the aromatics. Stir to gently mix and season with ½ tsp salt. Cook, tossing occasionally, until everything is well combined.

6
Serve

In a large bowl, combine the spinach and just half of the cilantro chutney. Season spinach with a pinch of salt and pepper and toss. Divide the spinach between large plates. Top with roasted aloo gobi and sprinkle with toasted almonds. Serve with brown basmati rice and remaining cilantro chutney. Enjoy!