Tray-bake aloo gobi

This delicious dish makes for a perfect dinner on a warm summer evening

SmartPoints values

Per serve: 5

Per recipe: 19

15 minutes preparation

35 minutes cooking

Serves 4


  • 500g new potatoes, raw
  • 2 teaspoons turmeric
  • 3 medium onions, roughly chopped
  • 1 whole cauliflower, raw, leaves discarded, broken into florets and stem roughly chopped
  • 90ml lemon juice, fresh
  • 1 tablespoon vegetable oil
  • 3 teaspoons curry powder
  • 1 tablespoon, level cumin seeds
  • 3 teaspoons coriander seeds
  • 300g tomato, roughly chopped
  • 250g 0% fat natural Greek yogurt
  • 1 tablespoon coriander, fresh, leaves picked and roughly chopped
  • 2 medium spring onions, finely sliced


    1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of salted water to a boil over a medium heat, add the potatoes and half the turmeric and cook for 6 minutes, then drain and set aside.
    2. Transfer the parboiled potatoes to a large roasting tin with the onions and cauliflower. Whisk together the lemon juice, oil, curry powder, remaining turmeric, cumin and coriander seeds in a small jug. Season, then pour over the vegetables and toss to coat. Roast for 20 minutes, then stir in the tomatoes and roast for another 5-10 minutes until the tomatoes are soft and the potatoes tender.
    3. Serve topped with the yogurt, coriander and spring onions.


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