Alicia's Aloo Gobi

I have developed a taste for Indian food, in the past year or so, so when I was looking for cauliflower recipes and came across this, there was no doubt what I was going to make.


I have been cooking a lot with cauliflower and I have discovered it as a new vegetable, even though, I have cooked with cauliflower for decades.  Much more can be done with it than I had thought.  I hope I will bring you more cauliflower recipes, in the near future.


Alicia's Aloo Gobi (adapted from All Recipes)

Ingredients:
1/4 cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1/2 teaspoon cumin
1 large tomatoe, diced
1 (15 ounce) can coconut milk
1 tablespoon ground coriander
1/2 teaspoon salt
1 tablespoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon (I would use less, next time.)
1 teaspoon ground ginger
1 teaspoon ground cardamom
3 large Yukon Gold potatoes, peeled and cubed
1 medium head cauliflower, chopped into bite size pieces
1 (15 ounce) can garbanzo beans, drained
1 tablespoons garam masala

Method:

Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.

Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.

Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.


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