Aloo gobi mattarSubmitted by: PHRASER
IntroductionThis cauliflower, pea and potato curry is well-spiced but not firey. Adapted from a recipe I was given by a friend. Suitable for vegans, and freezes well. This cauliflower, pea and potato curry is well-spiced but not firey. Adapted from a recipe I was given by a friend. Suitable for vegans, and freezes well.
1 large cauliflower, cut into small florets and stem peeled and diced
2 large onions, diced
3 medium baking potatoes, scrubbed and chopped into 1-2cm chunks
2 cups frozen green peas
1 cup vegetable stock
4 tablespoons olive or canola oil
2 tablespoons fresh ginger, grated (including juice)
2 tablespoons fresh ginger, peeled and finely minced
5 garlic cloves, minced
2 medium hot green chili peppers, minced (seeds included)
2 teaspoons turmeric
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon white pepper (optional)
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cumin seeds
juice of 1/2 a lemon
1/3 cup fresh coriander leaves (cilantro), chopped
Add all remaning dry spices, including salt. Stir well, then immediately add the potato. Stir until coated in oil and spices. Turn heat down to medium and fry potato for 3-5 minutes, stirring frequently.
Add the stock, then put the lid on, lower heat to medium low and simmer for 15 minutes.
Add the cauliflower, grated ginger and lemon juice. Stir well, replace lid, turn heat down to low and let simmer for 10 minutes. If it's starting to stick, add 1/4 cup of water.
Add the frozen peas and stir. Cover and simmer another 10 minutes.
Turn off the heat, add half the fresh coriander leaves and stir well. Rest with the lid on for 10 minutes, then adjust salt and serve garnished with the rest of the coriander leaves.
Long grain brown rice or chappati, and mango chutney, make good accompaniments for this dish.
Serving Size: Makes 6 generous serves (about 2.5 cups, depending on size of cauliflower used)
Number of Servings: 6
Recipe submitted by SparkPeople user PHRASER.