Cauliflower and Potato Curry (Aloo Gobi)

About the Recipe

Ingredients

Makes 6 Servings

onion, chopped or thinly sliced (1)
chopped tomatoes, or 1 1/2 c (270 g) freshly chopped tomatoes (1 14.4 oz (411 g) can)
cayenne pepper (1/8 tsp (0.6 mL))
cinnamon (1/4 tsp (1.2 mL))
ground ginger (1/4 tsp (1.2 mL))
ground coriander (1/2 tsp (2.5 mL))
turmeric (1/2 tsp (2.5 mL))
cumin seeds (1/2 tsp (2.5 mL))
cauliflower, broken or cut into bite-size florets (3 cups)
chopped (peeling optional) (2 potatoes)
salt (1/2 tsp (2.5 mL))

Directions

1. Heat 1/2 cup (125 milliliters) water in a large pot.

   
   
   

2. Add onion and cook over medium-high heat for about 3 minutes, stirring occasionally, until onion begins to soften. 

   
   
   

3. Reduce heat to medium. Add potatoes and cauliflower. Continue cooking, stirring often, for about 5 minutes.

   
   
   

4. Add water, 1/4 c (60 mL) at a time, if needed to prevent sticking. 

   
   
   

5. Toast cumin seeds, turmeric, coriander, ginger, cinnamon, and cayenne in a dry skillet over medium heat for about 2 minutes, stirring constantly.

   
   
   

6. Add spices to vegetables along with tomatoes and salt. Stir to mix, then cover and simmer for about 20 minutes until flavors are blended.

   
   
   

7. Stored in a covered container in the refrigerator, leftover Potato and Cauliflower Curry will keep for up to 3 days.

   
   
   

8. Variation: For a sweeter curry, add 1/2 c (80 g) golden raisins or 2 tbsp (30 mL) apple juice concentrate to the tomatoes and salt.

   
   
   

Nutrition Facts