For the aloo gobi bake
Peel and chop the potatoes into halves, chop the cauliflower to similar size pieces as the potatoes. Place both in a pan of boiling water and par boil for about 10 minutes.
Preheat your oven to 180•c and place a small amount of oil into a large roasting pan ( just enough to coat the bottom of the pan).
Place the sliced onions and all the spices into the roasting pan then add the drained potatoes and cauliflower on top. Mix everything so that all the veg is fully coated in the spices. Add a little extra oil if the mixture looks too dry.
Sprinkle the salt over the top and place the roasting pan in the oven for 30 minutes checking occasionally to stir the mixture.
Remove from the oven and spoon over the tub of 0% fat yogurt and mix everything so all vegetables are coated.
Return to the oven for a further 15 minutes till the yogurt looks baked and set.
Serve with brown rice for the perfect go to easy veggie curry.
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