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Alicia's Aloo Gobi
Alicia's Aloo Gobi
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Spicy coconut curry with potatoes, cauliflower, tomatoes, and chickpeas. Enjoy with basmati rice or your favorite bread.
Ingredients:
  • 0.25 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:
  • In a large pot over medium-high heat, sauté onion in oil until softened, about 4 minutes. Add garlic and cumin, and cook until onions start to brown.
  • Add tomatoes, coconut, coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom, stirring until it starts to boil. Next, mix in the potatoes, cauliflower, and garbanzo beans until well combined. Lower the heat, cover, and simmer.
  • Cook the potatoes until they are tender, which will take 45 minutes to an hour, depending on the size of the chunks. Add the garam masala, stir, and cook for another 5 minutes.

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