side dishes
Aloo Gobi
Aloo gobi is one of my favorite things to order at Indian restaurants. This recipe adds fresh peas & greens to the classic cauliflower & potato curry.
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, more to taste
- 1 tablespoon mustard seeds
- 1 tablespoon curry powder, more to taste*
- 2 Yukon gold potatoes, chopped into small cubes
- Florets from 1 small cauliflower
- ½ cup full-fat coconut milk
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- ¼ cup water, more as needed
- ½ cup frozen peas
- 2 cups chopped kale or fresh spinach
- 2 tablespoons lime juice, more to taste
- ¼ cup chopped cilantro
- 1 cup pre-baked tofu, cubed, optional
- freshly ground black pepper
- for serving: cooked basmati rice or naan bread
Directions
- Heat the oil in a large deep skillet over medium heat. Add the onion, ½ teaspoon salt, and cook until translucent, 8 to 10 minutes. Add the mustard seeds, curry powder, and stir.
- Reduce the heat to medium-low and add the potatoes, cauliflower, coconut milk, garlic, ginger, and several grinds of freshly ground black pepper. Stir to coat. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender, reducing the heat to low as needed. Stir in ¼ cup water, plus more as needed, if the pan becomes too dry.
- Add the peas, kale, lime juice, and cook 2 to 3 more minutes until the kale is wilted. Stir in the cilantro and tofu, if using. Taste and adjust seasonings. For deeper flavor, add more salt, pepper, and/or curry powder. For more zing, add more lime juice.
- Serve with basmati rice or naan.
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