HOMEMADE VEGAN ALOO GOBI
when we first moved in together, we ate indian takeout every monday for 3 months.
each week, we had puppy training half an hour away from our house — and by the time we were headed back home, we were too exhausted and hungry to think about cooking for ourselves. enter: the indian restaurant 3 blocks away! we made it our tradition to indulge in chicken tikka masala (jordan) and aloo gobi (me). and plenty of garlicky cheese-stuffed naan. obviously.
aloo gobi is the absolute best vegan indian dish. it's filling, nourishing, full of vitamins, and reheats super well. i ventured out to recreate it at home, and i'm so glad i did! i think this would be delicious with sweet potatoes as well.
1 pound cauliflower, chopped
2 large potatoes, peeled and cubed
1 cup red onion, finely chopped
1 inch ginger and 3 cloves garlic, finely grated and combined
1 cup grated fresh tomatoes (3 medium tomatoes blended in blender)
1 tbsp tomato paste
1 tsp chili powder
1 tsp turmeric
2 tsp cumin or 1 tsp cumin seeds
1 tbsp coriander powder
3 tbsp full-fat greek yogurt
1. heat 1 tbsp olive or coconut oil in a heavy deep pan (we used a dutch oven). add potato and saute for 5-7 minutes over high heat.
2. add cauliflower and cumin, then continue cooking until the cauliflower is tender but not fully cooked. remove veggies and set aside.
3. in the same pan, add another tbsp of oil and the onion, and the ginger and garlic combo. saute until the onions are light brown (this will take at least 3-4 minutes).
4. add the rest of the spices and cook for 30 seconds. add grated tomatoes, tomato paste, and salt, and cook for 5-6 minutes. the oil may separate.
5. reduce heat to low and add the yogurt. quickly stir so it doesn't curdle! add the potatoes and cauliflower back in and mix well, then add 1/3 cup water and cover to cook the potatoes for 5-8 minutes on medium heat.
6. once the potatoes are tender, uncover and add in the cilantro leaves. you may need to cook an additional 1-2 minutes to get rid of any excess water. enjoy!