Casserole, Dinner, Indian Food

Baked Aloo Gobi Matar Curry (GF+V)

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Baked Aloo Gobi Matar Curry. This dish is perfect for a busy family night or take and bake casserole.

My family loves Indian food! And take-out can be pricy, or the recipes are complicated. This one is simple as pie!

It’s mild enough that my kiddo loves this meal! And for daddy and I we just add more heat to ours when we serve. But it really can depend on the brand of your curry blend. I included a picture of ours.

The result of this curry is moist and full of flavor. The sauce has a thin but creamy consistency. Perfecto!

And if you want it thicker you just smash it all up slightly with a fork. Great in a flat bread wrap too!

We only used 1 Tbs and it was mild in the sauce.

Baked Aloo Gobi Matar Curry

Serving: 9×13 casserole

Baking Time: 45 minutes

NGREDIENTS:

Sauce:

  • 1 can (13.5oz) Light Coconut Milk (light doesn’t taste like coconut)
  • 3 Tbs Tomato Paste
  • 1 Tbs Curry Powder (I used vindaloo)
  • 1 tsp Sea Salt
  • 4 oz Water

Casserole:

  • 6 Gold Potatoes
  • 1 medium head Cauliflower
  • 1 can (15 oz) Sweet Green Peas

INSTRUCTIONS:

  1. Cube the potatoes slightly smaller than the cauliflower so it cooks evenly. Drain the canned peas. Evenly spread the veggies in a deep casserole dish. (You can toss your veggies in some cooking oil if you prefer or keep it oil free.) *TIP: make sure the potatoes are towards the bottom and fully covered in the sauce for optimal tenderness.
  2. In a small mixing bowl or blender, add all the sauce ingredients. Then pour evenly over the vegetables.
  3. Cover the casserole with foil or lid completely, this helps steam the veggies nice and tender.
  4. Preheat oven 435°F for about 45 minutes. Check the tenderness of both the potatoes and cauliflower with a fork. It should be bubbling and very steamy when you check. You can also take the foil off at the end and broil the top if you like.
  5. When serving you can smash it a little with a fork and it makes for a great little wrap with a roti flat bread. Or serve with basmati rice. We also like to just eat it as-is without any sides!
  6. Add sea salt to taste and some cayenne depending on your heat level preference, and how hot your curry seasoning is.
  7. Enjoy!

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