potatoes and cauliflower

Aloo Gobi

serves 4-6 as a side dish

INGREDIENTS:

2-3 tbsp grapeseed oil

1 cauliflower, cut into chunky florets

3-4 potatoes, cut into large cubes

1 onion, chopped

4 garlic cloves, crushed

1 piece of ginger (1-2 inches), finely chopped

1 tbsp cumin

2 tsp ground coriander

2 tsp ground tumeric

1 tsp chili powder

1 tbsp tomato paste

2 tsp garam masala

1-2 cups vegetable stock

coarse salt and pepper

chopped cilantro

METHOD:

1. In a large non-stick pan, heat 1 tbsp grapeseed oil over medium high. Add cauliflower and leave undisturbed for 2-3 minutes. Add the potatoes, sprinkle with some salt and continue to stir-fry until everything is lightly charred, about 3-4 minutes longer. Transfer cauliflower and potatoes to 2 separate plates and set aside.

2. Lower heat to medium and add the rest of the oil and onions. Cook for 5 minutes until golden brown.

3. Add garlic and ginger and continue stirring for 1 minute. Add cumin, coriander, tumeric and chili powder and stir-fry for another minute until fragrant. Add tomato paste and continue stirring for 2 minutes.

4. Add potatoes, garam masala and 1 cup of vegetable stock. Lower heat, cover and let simmer for 10 minutes. Add cauliflower and cook for another 2-3 minutes until vegetables are just tender. Add more stock if the mixture becomes too dry.

5. Season to taste and sprinkle with chopped cilantro before serving.