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Aloo Ghobi

By Sophie Dahl

Packed full of flavour, this vegetarian curry dish is also delicious served for breakfast.

  • Serves: 3-4
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes


  • 2 tbsp of sunflower oil or ghee
  • 1 small onion, finely chopped
  • ½ tsp of ground coriander
  • ½ tsp of ground turmeric
  • ½tsp of ground ginger
  • 1 tsp of mustard seeds
  • 1 small green chilli, deseeded (or not, according to your heat tolerance) and finely chopped
  • A few curry leaves
  • 250g chopped tomatoes (fresh or canned)
  • 4 medium potatoes, peeled and quartered
  • About 6 tbsp of water
  • ½ a small head of cauliflower, broken up into florets
  • ½ tsp of sugar
  • 1 tsp of lemon juice
  • A pinch of ground cinnamon
  • Salt and pepper


  1. Heat the oil or ghee in a heavy-bottomed pan. Add the chopped onion and cook on a medium heat until softened. Add the spices, chilli and curry leaves and mix together, cooking for a few minutes.
  2. Next, add the tomatoes and potatoes with the water, bring to the boil, reducing the heat slightly and letting it cook on low for around 10 to 15 minutes. Then add the cauliflower, the sugar, lemon and cinnamon, stir it all in, adding a little more water if it is looking dry, and cook for another 10 to 15 minutes. Season to taste.
  3. This is even more delicious the next day, after a night in the fridge, liberally covered in chopped coriander.