Roasted aloo gobi

Potatoes and cauliflower roasted until golden, then folded through a warm tomato masala. A dry curry with plenty of texture.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

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£1.25a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

4 portions1 portion

Break the cauliflower up into small florets and chop 2cm chunks of potato, so both cook at the same rate. Get your oven heating to 220°C (fan 200°C) while you do this.
Toss them with a little vegetable oil, salt and pepper. Give each its own lined tray, so they brown rather than steam.
Roast them in the oven for 22-25 minutes, until tender and browned in spots.
While the trays are in the oven, turn the hob to medium-high under a deep pan, big enough to take all the veg later. Warm the rest of the vegetable oil in it. Drop in the cinnamon stick and cumin seeds and toast them for 1 minute, until fragrant.
Stir in the onion and cook it for 7-8 minutes, with a pinch of salt to help it along, until nicely browned.
Add the turmeric, ginger and garlic, then give them 1-2 minutes, stirring often so nothing catches.
Tip in the tomato, red chilli, chilli powder and ground coriander, then season and let it bubble gently for 4-5 minutes. By then the tomato should be soft, with the oil beginning to split out, a sign the masala is cooked.
Tip both trays into the masala and fold everything through gently, so the cauliflower keeps its shape. Leave the lid off and cook it for about 5 minutes, tossing now and then so every piece picks up the spices.
Stir in garam masala, then let the curry stand 5 minutes to settle the flavours. Fish out the cinnamon, add lime juice and scatter over fresh coriander.