Indian Aloo Gobi - Cauliflower and Potato Curry

🧂 Ingredients

• 1 tbsp coconut oil

  or another oil for frying
• 1 large onion

  chopped
• 4 cloves of garlic

  chopped
• 1 piece of ginger

  approx. 3 cm, grated
• 17.6 oz cauliflower

  divided into small florets
• 17.6 oz potatoes

  diced
• 2 tsp yellow curry powder
• 1 tsp garam masala
• 1 tsp cumin
• ½ tsp chili

  or more to taste
• 14 oz crushed tomatoes

  chopped tomatoes
• 14 oz coconut milk

  or another dairy-free cooking cream
• salt and pepper

  to taste
• ½ lime

  juiced
• Basmati rice

  or naan flatbread [https://biancazapatka.com/en/vegan-naan-bread/]
• sesame seeds
• parsley or cilantro

Instructions

• 1 Remove the leaves and stalk from the cauliflower and cut into small florets.
  Peel the potatoes and cut into approx. 2 cm cubes. Peel and finely chop the
  onion and garlic.
• 2 Heat the coconut oil in a large, deep pan or pot and sauté the onions for 2-3
  minutes until translucent. Then add the garlic, grated ginger, potatoes and
  cauliflower and stir-fry for 1-2 minutes. Add the spices, stir in briefly and
  season with salt and pepper.
• 3 Add the tomatoes and coconut milk and bring to the boil. Reduce the heat, put a
  lid on and simmer the curry for approx. 30-35 minutes, stirring occasionally and
  adding a little more water if necessary, until the potatoes and cauliflower are
  tender. Taste and season with salt, pepper and lime juice.
• 4 While the curry is simmering, cook the basmati rice in a pot according to the
  package instructions.
• 5 Serve the aloo gobi with basmati rice or naan bread
  [https://biancazapatka.com/en/vegan-naan-bread/] or other side dishes and
  garnish with sesame seeds, lime wedges and parsley or coriander as desired.
• 6 Bon appétit!

Nutrition Info