One-Pot Wonders

Aloo Gobi-ish

April 13, 2020
Photo by Erin Pace Stegman
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 5
Ingredients
  • 2 shallots
  • 1 yellow onion
  • 4 potatoes
  • 1/2 cauliflower head
  • 1 piece 1/2 inch ginger, grated
  • 1 can chickpeas
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • 1/8 teaspoon white pepper
  • 1-3 bay leafs
  • 1 can coconut milk
  • 1 can water
  • 2 teaspoons sambal
  • 1 tablespoon tomato paste
  • salt and pepper
  • 3 tablespoons olive oil
In This Recipe
Directions
  1. dice onion and shallots and add them to a large pot over medium high heat with 2 tablespoons of olive oil. cut other vegetables while the onions are cooking.
  2. combine cubed potatoes, cauliflower and chickpeas (drained) and cover with the remaining olive oil. add to the onions and continue to saute for 2 minutes.
  3. add all spices and stir to coat the vegetables evenly. saute for 5 minutes.
  4. add can of coconut milk and additional can filled with water to the pot. add sambal and tomato puree and stir to c´dissolve evenly. bring to a boil for 15 minutes to thicken everything.
  5. turn off heat and add salt and pepper to taste
  6. serving suggestions: rice or papadum, creme fraiche, lime, more sambal and fresh coriander.

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