Tenacious Aloo Gobi (Potatoes and Cauliflower).
AuthorJackie DeKnockCategoryGOURMET WELLNESS, SoulEnjoy this deliciously flavourful potato and cauliflower dish, one of my all-time favourite dishes.
1 head cauliflower (3 cups fresh or frozen)
2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
2 large baking potatoes, unpeeled, halved lengthwise, thinly sliced (I prefer to leave the skin on for its nutrients)
2 teaspoons cumin seed
4 garlic cloves, minced
2/3 cup water
1 tablespoon tomato paste
3 tablespoons chopped, unpeeled, well-washed fresh ginger (I prefer to leave the skin on for its nutrients)
1 ½ teaspoon Himalayan sea salt
¾ teaspoon ground turmeric
¼ teaspoon cayenne
2 cups chickpeas, rinsed, drained
1/3 cup chopped fresh cilantro
A splash of love
1
Separate cauliflower into florets to measure 3 cups. Cut stems into thin slices. Heat both oils in a large frying pan over medium-high heat. Add potatoes, cumin seeds and garlic, stir-fry 10 minutes 10 Minutes or until potatoes are crisp-tender.
2
Stir in water and next 5 ingredients (water through cayenne pepper). Add cauliflower and chickpeas, stirring well. Cover, reduce heat and simmer 20 minutes 20 Minutes or until vegetables are tender.
3
Uncover, add cilantro and stir, serve warm. Enjoy one of my all-time favourite Indian-inspired dishes, a bite of comfort.
{GF/DF/V}
Ingredients
1 head cauliflower (3 cups fresh or frozen)
2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
2 large baking potatoes, unpeeled, halved lengthwise, thinly sliced (I prefer to leave the skin on for its nutrients)
2 teaspoons cumin seed
4 garlic cloves, minced
2/3 cup water
1 tablespoon tomato paste
3 tablespoons chopped, unpeeled, well-washed fresh ginger (I prefer to leave the skin on for its nutrients)
1 ½ teaspoon Himalayan sea salt
¾ teaspoon ground turmeric
¼ teaspoon cayenne
2 cups chickpeas, rinsed, drained
1/3 cup chopped fresh cilantro
A splash of love