Alicia's Aloo Gobi

Here's a variation of Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. This recipe calls for coconut milk, tomatoes and chickpeas for a savory main dish in a spicy sauce. Serve with basmati rice or, better, with breads such as roti, naan, or pita.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 30 mins
• Calories: 622 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon salt
• 1 teaspoon ground cardamom
• 1 tablespoon minced garlic
• 1 (15 ounce) can garbanzo beans, drained
• 1 medium onion, chopped
• 1 tablespoon ground turmeric
• 1 teaspoon cumin seeds
• 2 tablespoons ground coriander
• 1 tablespoon cayenne pepper
• 1 (15 ounce) can coconut milk
• 1 (15 ounce) can diced tomatoes
• 2 tablespoons garam masala
• 3 large Yukon Gold potatoes, peeled and cubed
• 1 medium head cauliflower, chopped into bite size pieces
• 0.25 cup olive oil

Recipe Instructions

Step 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.

Step 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.

Step 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.