The menu: Aloo Gobi (Potato and Cauliflower Curry) and chipatis
The inspiration: Everybody Loves Sandwiches
I’m sure it’s not a big surprise that I made yet another Indian dish for Sunday Supper. I hadn’t really planned on making this recipe, but when I was at the farmers’ market this Saturday and spotted the cauliflower, I knew it was time to try it. This delicious Indian curry is really the perfect winter/early spring dish and I suspect it’d be great with just about any vegetable. The recipe I followed suggests adding peas, but since they’re not yet in season, I made it without. I can’t wait to be able to make this with my own homegrown peas and Romanesco.
Aloo Gobi (Potato and Cauliflower Curry)
Adapted from Everybody Loves Sandwiches
I added a jar of curry paste (Patak’s) to my Indian spice collection to be able to make recipes like these. I think you should add it to yours too – it is so worth it! Also, my aloo gobi came out a little soupy. I think I’ll be a little more conservative with the water next time. Go easy on the water at first and add more as needed. Just make sure to keep an eye on it!
1 Tablespoon oil
1 large onion, diced
4 medium potatoes, diced
1 large head of cauliflower, broken into florets
4 Tablespoon curry paste
1 can light coconut milk
1 Tablespoon brown sugar
2 cups of chickpeas, cooked
*1/2 cup peas (when they’re in season)
In a large, heavy pot, heat oil and saute the onion for about 3 minutes. Add in potatoes, cauliflower, and curry paste and let cook for 5 minutes, stirring occasionally. Pour in coconut milk and brown sugar along with enough water to just cover the vegetables. Add in the chickpeas and a good pinch of salt. Cover and simmer for 30 minutes or until the potatoes are cooked. Â If peas are in season, stir them in now. Serve with basmati rice and those chipatis I was telling you about. Enjoy!