Aloo Gobi
Aloo Gobi is a vibrant, comforting dish that brings together tender cauliflower and creamy potatoes in a symphony of spices. In just 40 minutes, you’ll have a meal that’s as quick to make as it is delightful to savor.
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, more to taste
- 1 tablespoon mustard seeds
- 1 tablespoon curry powder, more to taste*
- 2 Yukon gold potatoes, chopped into small cubes
- 1 small cauliflower florets
- ½ cup full-fat coconut milk
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- ¼ cup water, more as needed
- ½ cup frozen peas
- 2 cups chopped kale or fresh spinach
- 2 tablespoons lime juice, more to taste
- ¼ cup chopped cilantro
- 1 cup pre-baked tofu, cubed, optional
- freshly ground black pepper
- for serving: cooked basmati rice or naan bread
Instructions
- Heat the oil in a large deep skillet over medium heat.
- Add the onion, ½ teaspoon salt, and cook until translucent, 8 to 10 minutes.
- Add the mustard seeds, curry powder, and stir.
- Reduce the heat to medium-low and add the potatoes, cauliflower, coconut milk, garlic, ginger, and several grinds of freshly ground black pepper. Stir to coat.
- Cook for 15 to 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender, reducing the heat to low as needed.
- Stir in ¼ cup water, plus more as needed, if the pan becomes too dry.
- Add the peas, kale, lime juice, and cook 2 to 3 more minutes until the kale is wilted.
- Stir in the cilantro and tofu, if using.
- Taste and adjust seasonings. For deeper flavor, add more salt, pepper, and/or curry powder. For more zing, add more lime juice.
- Serve with basmati rice or naan.
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