Simplified Cauliflower and Potato Curry "Aloo Gobi"
This cauliflower and potato curry is a delicious vegetarian option that everyone will enjoy. Vegetables braised in an aromatic curry sauce until fragrant and delicious.
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 2 tsp cilantro/coriander stems chopped
- 1 tbsp fresh ginger grated or ginger paste
- 2-3 garlic cloves minced
- 3 tbsp curry powder of your choice
- 1 tsp dried chilli flakes
- 1 cauliflower head broken into florets
- 400 g /14 oz can chopped tomatoes
- water
- 2-3 small potatoes peeled and cut into large chunks
- 400 g /14oz can chickpeas drained
- salt to taste
- cilantro/coriander leaves chopped
- 1 tsp garam masala
Instructions
- Heat the oil in a deep and large pan and sauté chopped onion, minced cilantro stems (they add a lot of flavour), grated ginger and minced garlic over low heat for 5-7 minutes. Add the curry powder of your choice and stir to combine until you smell the curry aroma, add the chilli flakes.
- To the same pan add the cauliflower florets, canned chopped tomatoes, then fill the empty tomato can with water and pour it into the pan, then add potatoes, chickpeas, a pinch of salt and bring to a boil, then cover with a lid and cook on medium heat for 15 minutes.
- Take the lid off and add chopped cilantro/coriander leaves, stir to combine and cook uncovered on medium-high for 10 minutes longer or until desired consistency. The curry shouldn't be watery but should form a thick tomato based sauce around the vegetables. Taste and add salt if needed. Then sprinkle with 1 tsp of garam masala.
- Serve with rice, flatbreads and chutney.
Nutrition
Calories: 268kcalCarbohydrates: 43gProtein: 11gFat: 8gSaturated Fat: 1gSodium: 142mgPotassium: 1078mgFiber: 11gSugar: 10gVitamin A: 290IUVitamin C: 61mgCalcium: 104mgIron: 5mg
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