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Aloo Gobi - Indian Potatoes and Cauliflower

Cook Time 20 minutes
Hands-on time 20 minutes
Servings 6 servings

Ingredients

  • 3 potatoes peeled & cut like steak fries
  • 1 head cauliflower cut in florets
  • 4 cloves garlic crushed
  • 1 tsp. fresh grated ginger
  • 1 onion diced
  • 1 tsp. ground coriander
  • 1 tsp. cumin or cumin seed
  • 1/2 tsp. turmeric
  • 1/4 tsp. cayenne
  • 15 oz can diced tomatoes with juice
  • salt to taste
  • 1 1/2 - 2 cups brown rice

Instructions

  • Sprinkle the potatoes and cauliflower with the salt
  • Arrange the vegetables on lined baking sheets in a single layer and roast at 400° until the potatoes are fork tender and the vegetables have browned, about 20 minutes.
  • Meanwhile, in a large skillet cook the garlic, ginger and onion over medium heat using a bit of water to keep it from sticking.
  • Stir in the spices and tomatoes with the juice from the can.
  • Stir in the spices and tomatoes with the juice from the can. Reduce the heat and let this sauce simmer until the potatoes and cauliflower are done, then combine the vegetables with the sauce.
  • Serve over brown rice cooked in vegetable broth.