Aloo Gobi

  • 1/4 cup olive oil
  • 1 onion julienned
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
  • 15 ozs diced tomatoes
  • 15 ozs coconut milk
  • 2 tbsps ground coriander
  • 1 tbsp salt
  • 1 tbsp ground turmeric
  • 1 tbsp cayenne pepper
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • 3 russet potatoes (peeled and cubed)
  • 1 head cauliflower (chopped into bite size pieces)
  • 15 ozs garbanzo beans (drained)
  • 2 tbsps garam masala
    1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
    2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
    3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

3 responses to “Aloo Gobi

  1. Pingback: Indian tonight…Aloo Gobi..oh my, fabulous flavor! | Plant Based Diet Adventures

  2. petit4chocolatier

    Looks delicious!!
    I saw chick peas and knew I would love this. And then I saw tomatoes, ginger, cauliflower, potatoes, cayenne pepper, and olive oil Then I knew this was a perfect meal. I have never used garam masala. Sounds interesting!!

    • The spices in this are out of this world!! Next time you’re at a Whole Foods or Trader Joes or the like, go smell the garam masala….you’ll be like Oh My Gosh!!, I need to cook with this!
      I recommend another recipe called Morrocan Chickpeas (on the recipe page) that has garam masala in it…you’ll want it again and again and again…. lol 😉

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