Description
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.
Ingredients
- ΒΌ cup olive oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 teaspoon cumin seeds
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can coconut milk
- 2 tablespoons ground coriander
- 1 tablespoon salt
- 1 tablespoon ground turmeric
- 1 tablespoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 3 large Yukon Gold potatoes, peeled and cubed
- 1 medium head cauliflower, chopped into bite size pieces
- 1 (15 ounce) can garbanzo beans, drained
- 2 tablespoons garam masala
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 30 mins
Servings: 4