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Aloo gobi — potato and cauliflower

Why it worksThis is a dry curry with almost no liquid. The vegetables steam in their own water, then fry in the spiced oil.

Ingredients

• 600 g potatoes
• 700 g cauliflower
• 150 g onions
• 12 g garlic
• 15 g ginger
• 4 g turmeric
• 5 g ground cumin
• 2 g chilli flakes
• 30 ml sunflower oil
• 400 g chickpeas
• 8 tortilla wraps

Method

1. Cut the potatoes into 2 cm cubes and the cauliflower into pieces of the same size. Chop the onion. Grate the garlic and ginger.
2. Heat the oil in a large pot with a lid on medium heat. Add the cumin and stir for 30 seconds. Add the onion and cook for 5 minutes, until soft.
3. Add the garlic, ginger, turmeric and chilli flakes and stir for 30 seconds. Add the potatoes, cauliflower and drained chickpeas. Stir until everything is yellow.
4. Add 50 ml of water. Put the lid on and cook on low heat for 25 minutes, shaking the pan now and then. It is ready when a knife goes easily into the potato.
5. Taste and add salt. Warm the wraps in a dry pan and eat the curry with them.

A portion: about 690 kcal · 21 g protein · 105 g carbs · 19 g fat