Alicia's Aloo Gobi

Alicia's aloo gobi recipe calls for tomatoes, chickpeas, and coconut milk for extra sauciness in a traditionally dry Indian potato and cauliflower dish.

• 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. 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 diced tomatoes, coconut milk, coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom until begins to boil, then add cauliflower, potatoes, and garbanzo beans. Stir to combine; reduce heat to low and cover pot.

Step 3

Simmer until potatoes are tender, 45 to 60 minutes (this will depend on the size of the potato chunks). Season with garam masala; stir and cook 5 minutes more.