Can you really beat such a classic and comforting dish as aloo gobi? It’s rich, naturally vegan and very very easy to make. Our version has been made so that the flavours also intensify with time and it’s wonderful reheated with some naan bread, mmm.
300g of waxy baby potatoes, peeled and diced into bite size pieces
300g of cauliflower florets
1 red or white onion, diced
3 garlic cloves, finely chopped
1 tsp of freshly grated ginger
2 tablespoons of coconut oil
1tsp of cumin seeds
2 bay leaves 1 tsp of sea salt
1 tsp of madras curry powder
1/2 tsp of turmeric powder
A pinch of garlic powder
200ml of water
1 tablespoon of tomato puree
2 tomatoes, diced
The juice of a lime
A handful of fresh parsley, finely chopped
A scattering of pomegranate seeds, for garnish
- In a deep pan heat your coconut oil over a medium high heat. Add in your cumin seeds and bay leaves until you hear crackling sounds of the cumin seeds and bay leaves, around two minutes.
- Now add in your diced onion, garlic and grated ginger and turn the heat down slightly so that the onions soften and sweat down.
- Next, add your tomato puree and spices and mix to combine. Add in your water, your fresh tomatoes and allow the sauce to simmer and come to a boil.
- Once the sauce has reduced a little it’s time to add in the potatoes. Make sure the potatoes are coated well in the sauce and turn the heat up. Place the lid on the pan and allow the potatoes to cook.
- After around 10 minutes or so, add in your cauliflower and cook further until the vegetables are all tender, a further 5-10 minutes.
- When you’re ready to serve, taste for seasoning, add in your lime juice and garnish with plenty of fresh parsley and pomegranate seeds. Enjoy!