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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
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
- 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
- First make the curried cauliflower. Heat 4 tsp oil in a non-stick pan.
- Add the cumin seeds and cook till they brown and begin to splutter.
- Add the ginger and green chili and cook for another 20 seconds.
- Now add all the dry spices, mix well and cook for a minute till they become fragrant.
- 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.
- 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.
- Remove from heat, add fresh coriander and cool to room temperature.
- Cook the quinoa as per instructions on the packet.
- Heat 1 tsp oil from "Quinoa" ingredients in a non stick pan.
- Add the onions and tomatoes and cook for a few minutes, just till the tomatoes start to wilt.
- Add the cooked quinoa and 1 cup of curried cauliflower. Mash the cauliflower slightly, mix well and sauté for another 2-3 minutes.
- Adjust salt and add red pepper flakes (if you like that kick!). Remove from heat and serve hot with pickle and yogurt.
- This recipe was entered in the contest for Your Best Quinoa Recipe