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–+ servings

Cauliflower and Potato Curry- Aloo Gobi

This is a wonderful vegetarian/vegan curry dish. It can be very hot or not depending on how you manage the chilies. I like it hot, but with a sweet and sour aftertaste.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head of Cauliflower cut into florets
  • 3 Medium Potatoes peeled and cubed
  • 3 Tbsp Butter or Ghee or dairy substitute.
  • 1 Tbsp Vegetable Oil
  • 6 cloves of Garlic peeled and pureed
  • 1 inch piece of Ginger peeled, chopped and pureed
  • 1 Serrano Chili puréed. Add additional chilies if you want a hotter result.
  • 1 Onion chopped and pureed
  • 2 tsp Salt
  • 1 tsp Sugar
  • 3 Tbsp Curry Paste*
  • 1 can diced Tomatoes
  • Juice of one Lemon
  • Cilantro to finish

Equipment

  • Large Pot

Method
 

  1. Begin, by adding the garlic, ginger, chili, salt and onion to a food processor and puree the mixture. Add butter and oil to a pan and gently cook the pureed mixture for 5 minutes.
  2. Add the sugar, curry paste and cook briefly. Then add cauliflower, potatoes and mix well and sauté briefly. Then add tomatoes, bring to a soft boil and simmer covered for 45- 1 hour.
  3. Finish with lemon juice and cilantro and serve with basmati rice.
*Note: if you can not find a prepared curry paste, Patek’s is a good brand, then you can make your own by using the following recipe. Combine all and use as described above.
  1. 1 Tbsp Garam Marsala
  2. 1 tsp Turmeric
  3. 1/2 tsp ground Cumin
  4. 1 Bay Leaf
  5. ¼ tsp ground Coriander
  6. 1 Tbsp Oil

Notes

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