Quinoa with Curried Cauliflower & Potatoes

By • August 22, 2013 • 0 Comments

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Author Notes: If you love the Indian curried dish of cauliflower & potatoes a.k.a Aloo Gobi as much as I do, then you have stumbled upon the right recipe.
Fragrant & flavorful, I can never say no when a bowl of this presents itself in front of me. Such is my obsession that in the anticipation & excitement of it all, I often cook more than two of us can devour. And thus this post.
Cauliflower, with its roasted nutty tang and potatoes - well what can I say about potatoes - with their ever-so-versatile texture and taste make this dish a perfect combination. And it provides a balance to almost anything you eat with it - be it rice, grains, breads, salad or simply on its own. Here is one of many great ways to re-create this everyday meal into something gourmet! And the best part, it's gluten free, vegan and satisfyingly healthy!
Shuchi

Serves 2

Curried Cauliflower & Potato

  • 1 1/2 cup cauliflower florets
  • 1 medium sized russet potato, cubed
  • 1/2 cup frozen peas
  • 1 teaspoon grated ginger
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon asafetida powder (hing)
  • 2 tablespoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 green chili, finely chopped
  • 4 tablespoons light olive oil
  • Salt to taste

Quinoa

  • 1/2 cup quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/4 onion, diced
  • 1 teaspoon light olive oil
  • 1/2 teaspoon red pepper flakes
  • Salt to taste
  1. First make the curried cauliflower. Heat 4 tsp oil in a non-stick pan.
  2. Add the cumin seeds and cook till they brown and begin to splutter.
  3. Add the ginger and green chili and cook for another 20 seconds.
  4. Now add all the dry spices, mix well and cook for a minute till they become fragrant.
  5. Stir in the cauliflower, potatoes, peas, along with ½ cup water and mix well. Cover and cook on medium heat for 10- 12 minutes, or till the potato and cauliflower are soft and thoroughly cooked.
  6. Turn heat to high, and sauté for 4-5 minutes till any excess liquid is absorbed and the edges of the vegetables begin to get brown & crisp.
  7. Remove from heat, add fresh coriander and cool to room temperature.
  8. Cook the quinoa as per instructions on the packet.
  9. Heat 1 tsp oil from "Quinoa" ingredients in a non stick pan.
  10. Add the onions and tomatoes and cook for a few minutes, just till the tomatoes start to wilt.
  11. Add the cooked quinoa and 1 cup of curried cauliflower. Mash the cauliflower slightly, mix well and sauté for another 2-3 minutes.
  12. Adjust salt and add red pepper flakes (if you like that kick!). Remove from heat and serve hot with pickle and yogurt.
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