Alicia's Aloo Gobi
"This is hands down the easiest and most delicious curry I have ever made. It's my own personal twist on Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds the extra sauciness; my favorite part of curry. Serve with basmati rice or, better, with breads such as roti, naan, or pita."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon ground cinnamon
- 1 tablespoon salt
- 1 tablespoon minced garlic
- 1/4 cup olive oil
- 1 (15 ounce) can garbanzo beans drained
- 1 tablespoon cayenne pepper
- 1 medium onion chopped
- 2 tablespoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 2 tablespoons ground coriander
- 1 teaspoon cumin seeds
- 1 (15 ounce) can diced tomatoes
- 1 tablespoon ground turmeric
- 1 (15 ounce) can coconut milk
- 3 large yukon gold potatoes peeled and cubed
- 1 medium head cauliflower chopped into bite size pieces
- Carbohydrate 52.134238941799 g
- Cholesterol 0 mg
- Fat 4.15462290249598 g
- Fiber 7.34619780155218 g
- Protein 6.3688629677493 g
- Saturated Fat 0.627946724986035 g
- Serving Size 1 1 serving (288g)
- Sodium 23.4789816067363 mg
- Sugar 44.7880411402468 g
- Trans Fat 0.274514616882021 g
- Calories 262 calories
Directions 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. 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. 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.
