Aloo Gobi:
Easy cauliflower and potato recipe
In our Spring 2020 issue of Silver & Gold Magazine, we focused on colourful, healthy, turmeric, and provided some beautiful recipes – including this easy curry Aloo Gobi dish.
Turmeric has long been recognized for more than its bright yellow-orange colour, as it is high in antioxidants and anti-inflammatory properties. Turmeric can be added to many foods and drinks, such as sprinkled in soups, pasta, salads, and even healthy cookies, such as our Carrot Turmeric Breakfast Cookies, and our Healthy Detox Tea.
This Aloo Gobi recipe is a typical Indian dish that uses just a few delicious spices and veggies. Enjoy it as is, or with a side of fresh basmati rice or easy quinoa.
Here's what you'll need (serves 4. You may split the recipe in half for 2 people):
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2 cups of potato (the 'Aloo' part) approximately cut into 3/4" size (no need to measure!)
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2 cups of cauliflower (or 'Gobi'), cut into florets of about 1" size
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1 medium onion, chopped largely
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1 Tbsp. fresh ginger (peel the ginger using a spoon, then dice finely, or use ground ginger)
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1 garlic clove, minced
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1 Tablespoon of Garam Masala (in the spice aisle of your grocery store)
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1 tsp. ground turmeric
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1/2 tsp. of ground chili flakes (optional, but delicious!)
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1/2 Cup of vegetable broth (may substitute with white wine, if desired)
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salt and pepper
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2 Tbsp. fresh coriander (can substitute with parsley if you don't have coriander, although coriander works much better, particularly for this dish)
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1 Tbsp. oil (we like to use grapeseed oil, but vegetable oil will do just fine)
How to make it:
In a large pan, heat 2 Tbsp. of oil on medium-low, and add garlic and onion, stirring often until onion is translucent.
Add the fresh or ground ginger, Garam Masala, turmeric and chili flakes, and stir well to combine.
Add the broth or wine (whichever you prefer) and mix well, turn heat on low, and allow broth or wine to reduce slightly (about 5 minutes).
Add the potatoes and cauliflower, and a pinch of each salt and pepper, to taste. Stir fry for about 10 minutes, covered on low, until potatoes are just slightly al-dente (or slightly crunchy, don't allow potatoes to get mushy!).
Serve with fresh chopped coriander.
OPTIONAL ALTERNATIVES: To make this dish as a complete meal, you may choose to add a can of pinto or chickpea beans (canned) that have been well drained and rinsed thoroughly with water. These will add some protein and it will be delicious!
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