Aloo Gobi or Cauliflower Potato Curry
- ¼ cup olive oil
- 1 medium onion, diced
- 1 tablespoon minced garlic
1 teaspoon Gathering Place cumin seeds
- 1 400ml can diced tomatoes or 5 fresh
- 1 400ml can coconut milk
2 tablespoon Gathering Place coriander powder
1 tablespoon Gathering Place sea salt
1 tablespoon Gathering Place turmeric powder
1 teaspoon Gathering Place true cinnamon powder
1 teaspoon Gathering Place ginger powder
1 teaspoon Gathering Place cardamom powder
2 whole Gathering Place bay leaves
- 3 large potatoes, cubed
- 1 medium cauliflower, chopped into bite size pieces
- 1 can chickpeas, drained
2 tablespoons Gathering Place hot curry powder
In a large pot on medium-high heat add oil and onion. Cook until softened then stir in garlic and cumin seed. Continue to cook until onion begins to brown.
Stir in tomatoes and coconut milk, coriander, salt, turmeric, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Stir well.
Add bay leaves and fold in gently. Reduce heat to low and cover.
Simmer until the potatoes are tender, about 30 min. Sprinkle in the hot curry powder, stir, and cook for an additional 10 minutes. Serve over rice with raita or yogurt on the side.