Curried Cauliflower and Potatoes

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    Curried Cauliflower and Potatoes

    Early last week, I started a new “big girl” job near Princeton University. I am absolutely loving the work, and the people, but it’s a lot of hours and I am still learning how to balance everything. I’ve been eating a lot of veggie burgers lately.

    I had definitely been missing the kitchen though, and I had come home a little late one night with Indian Food on the brain. Curt and I had celebrated with some take-out Indian the night before I started at the job, and I had absolutely fallen in love with my aloo gobi – a spicy mixture of cauliflower and potatoes. I was sold.

    The thing that really stuck out to me in my restaurant dish was the contrast of textures between the cauliflower and potatoes – the cauliflower still had a slight crunch, but the potatoes were buttery and creamy and delicious. I used two Yukon gold potatoes (for maximum creamy results) and one massive head of cauliflower from the Farmer’s Market, but if you have some smaller heads, use two.

    I was hesitant to call this “aloo gobi” since I took more liberties than usual when it came to the spices. I was out of ground coriander and not at all in the mood to pick some up, especially since I have a Costco-sized jar of curry powder in the pantry, but cooking is about making do with what you’ve got. Aren’t recipes really just suggestions, anyway?

    This version of the classic Indian dish uses no oil – I added 1/8-1/4 cup of water if it started to stick to the pot, but when it came to taste, I didn’t miss it at all.

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    Curried Cauliflower and Potatoes Yum
    Curried Cauliflower and Potatoes
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    Course Main Dish
    Servings
    servings
    Curried Cauliflower and Potatoes
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    Instructions
    1. Combine the ginger, garlic, spices, lime juice and 3-4 tablespoons of water to make a medium-thick paste. Stir well, and add to a large pot. Let the spice paste sit over medium to high heat until just fragrant.
    2. Add the cauliflower florets and potato, stirring well so that the vegetables are coated well with the paste. Cover and cook, stirring occasionally and adding water in 2-tablespoon increments if the mixture starts to stick.
    3. Cook mixture about 30-40 minutes, until potatoes are soft. Garnish with cilantro and a lime wedge, and serve, if desired, with basmati rice or hot roti.

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