Slow cooker aloo gobi

Ingredients

Serves 2-3

  • 1 tbsp olive or sunflower oil
  • 1 small onion, finely diced
  • 1 tbsp minced garlic & ginger paste (or 3 cloves garlic crushed & 1 thumb sixed piece of ginger root, grated)
  • 1 small green chilli, cut in half lengthways and de-seeded
  • 1 tbsp garam masala
  • ½ tbsp mustard seeds
  • 1 tbsp tomato puree
  • 1 x 400g can chopped tomatoes
  • 1 vegetable stock cube dissolved in 100ml boiling water
  • 300g potatoes chopped into smallish chunks (don’t peel)
  • 1 small or ½ a medium cauliflower cut into florets
  • 1 x 400g can chickpeas
  • Salt and pepper
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Step by step

‘Authentic’ method

  1. Cook chopped onion in oil for a few minutes until soft. Then add the garlic and ginger, cook for 2 minutes. Next add the chilli and spices and fry for 2 minutes.
  2. Add contents of frying pan to the slow cooker along with the tomato puree, tomatoes, stock, potatoes, cauliflower and chickpeas. Stir well, ensure that the potatoes and cauliflower are submerged in liquid (add more water if needed) then put the lid on and cook on the low setting for 6-8 hours.
  3. Check the seasoning and serve with rice or chapati.

Quicker / easier method

  1. Omit step 1 and add all ingredients to the slow cooker with those listed in step 2.