Thank you to my friend Jen for sharing this recipe. This is one of those dishes that I’ve loved eating at restaurants or at my friends’ house but had no idea how to make. I finally know which spices make these super yummy flavors.
And did I mention it’s incredibly easy? Flavor the oil with ginger and garlic and spices, sauté and steam the veggies, season and done!
Need a protein?
I added ground turkey to make a one pot dinner the other day and was happy with the results. Vegetarian or omnivorous, they are both delicious!
Aloo Gobi: Curried Potatoes and Cauliflower
Servings: 4 servings
This fragrant and bright dish is surprisingly easy, given all the flavors you taste with each bite. Garlic and ginger are balanced by tomato, while coriander and cumin add the distinctly Indian flavor.
Ingredients
- 3 tbsp avocado oil
- 1 tbsp ginger
- 1 tbsp garlic
- 1 tomato, medium, diced
- 1 tsp coriander
- 1 tsp turmeric
- 1 1/2 cups potato, chopped 1″ cubes
- 4 cups cauliflower florets
- 1/2 tsp cumin
- 1/2 cup water or chicken broth
- salt to taste
- red chili pepper powder, optional
- 1/4 cup cilantro, chopped
Instructions
- Add oil to the pan on high heat.
- Sauté the garlic and ginger. Add the diced tomato.
- Add coriander and turmeric and stir.
- Add 1/4 cup water/chicken broth to create a paste with the spices, tomato, garlic, and ginger.
- Add potatoes and fold into tomato spice paste so potatoes are coated. Cook 1 minute on medium.
- Add cauliflower and stir to coat with spice paste so all vegetables are coated yellow.
- Season with salt, add remaining broth/water, cover on medium low heat to allow vegetables to steam, about 10 minutes.
- Garnish with chopped cilantro.
