Roasted Aloo Gobi
with Spinach & Cilantro Chutney
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- ¾ cup brown basmati rice
- 1 russet potato
- 1 onion
- 1 oz fresh ginger
- 10 oz cauliflower florets
- ½ cup sliced almonds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- 4 oz baby spinach
- ¼ cup cilantro chutney
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
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!