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Aloo Gobi Matar Curry
Wash and dry a small head of cauliflower, and chop into small, bite-sized florets. (Optional)Pan-sear the cauliflower. Heat 1 Tbsp coconut oil in a large pot or dutch oven over high heat. Add cauliflower and let sit for about three minutes undisturbed. Stir and continue to cook 5 minutes more or until golden brown. Remove cauliflower from the pot and set aside. To save time, skip this step and add. . .
Prep Time: 00:20
Cook Time: 00:30
2 tbsp coconut oil, divided
1 small cauliflower, divided into bite size florets
1/2 inch ginger root, peeled and minced
1 medium onion, diced
3 cloves garlic, minced
1 tbsp curry powder
1 tbsp cumin
1 tbsp ground turmeric
1/2 tsp cayenne pepper
1 cup carrot, diced
3 cups potatoes (red, russet, mini, sweet, or a combination), cut in 1/2” cubes
1 15oz can coconut milk
1 15oz can diced tomatoes (or 2 cups fresh)
1 tsp kosher or sea salt
1 cup fresh peas
1Wash and dry a small head of cauliflower, and chop into small, bite-sized florets.
2(Optional)Pan-sear the cauliflower. Heat 1 Tbsp coconut oil in a large pot or dutch oven over high heat. Add cauliflower and let sit for about three minutes undisturbed. Stir and continue to cook 5 minutes more or until golden brown.
3Remove cauliflower from the pot and set aside. To save time, skip this step and add the cauliflower during step 5.
4Add another Tbsp coconut oil to the pot. Sautee onion, garlic and ginger together until soft (about 5 mins).
5Add spices and stir for a couple more minutes until mixed and fragrant.
6Add all remaining ingredients except peas (and cauliflower, if pan-seared)
7Bring to a boil and cook for 15-20 minutes, until potatoes are tender.
8Add peas at the end of cooking, just to warm.
If you want less spice omit cayenne and reduce curry powder and cumin to 1 tsp each. For more spice, add more cayenne. This dish can be served with rice, naan or enjoyed on it’s own!
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