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385g CO2 (-76%1)
A favourite indian dish. Colourful and full of flavour, it makes for a very inviting meal on a cold day. We first roast the vegetables to get a crispy golden finish that looks beautiful on the plate. The addition of chickpeas increases the protein and iron content of the meal, and brings a nice additional texture to the roasted vegetables. This meal clocks in at a very respectable 385g CO2 per serving – so feel free to add 1/2 cup of yogurt to garnish if desired, for a little extra protein, calcium, and Vitamin B12.
|1 can (286g)||Chickpeas, drained and rinsed|
|5 Tbsp (75ml)||Olive Oil|
|1 tsp||Cumin Seeds, whole|
|1/2 tsp||Turmeric, ground|
|1 Tbsp||Ginger, thinly sliced|
|1/2 tsp||Chili Powder|
|1 Tbsp||Fresh lime juice|
|20g||Fresh Cilantro leaves, chopped|
Percent Daily Value (DV)
1. Cut the potatoes and cauliflower into 4cm pieces and toss in 2Tbsp oil. Spread out onto a parchment lined baking sheet and roast at 210C for 30 minutes, turning at the half way mark for an even coat. Aim for vegetables with golden edges, but slightly underdone – as there is still an additional heating step to come.
2. Heat oil in a frying pan on medium heat. Toast the cumin seeds until fragrant and golden brown. Add turmeric, diced onion, and cook together while stirring until the onion becomes translucent. Stir in sliced ginger and chili powder and cook for another minute.
3. Add the drained and rinsed chickpeas to the frying pan mixture, followed by the roasted vegetables – making sure to include all the flavourful charred bits from the parchment paper. Lightly mix to coat the vegetables and allow to fry for 6-10 minutes over medium heat. Add salt and lime juice to taste.
4. Plate the Aloo Gobi, and garnish with chopped cilantro.