cooking · Curry · Dinner · Food · garden · grow · health · herbs · recipe · vegetable · vegetarian

Aloo Gobi

Yesterday was an exciting day as we harvested our first cauliflower out of the garden! It’s our first year growing cauliflower and I’m hooked! I found a few other veggies in the garden that I could cook with too like zucchini, celery, cherry tomatoes and peas. So I made My version of Aloo Gobi and it was bursting with freshness and flavour! One of my best curried dishes I’ve made so far. It was pretty easy too, only took me 45 minutes to make and there was enough to feed all five of us.

If you get your cauliflower out of the garden be sure to soak it in salt water for about half an hour first then rinse it off. Bugs like to hide in it, 2 slugs crawled out of mine!

Aloo Gobi:

First peel and chop 4 large potatoes, boil for 10-15 minutes or until just tender then drain

While potatoes are cooking add to large pot:

Olive oil
1 chopped onion
4 cloves chopped garlic
1″ chopped ginger
3 stalks celery chopped
1 tspn hot chilli paste
2 tspn cumin seeds
1 tspn ground coriander
1/2 tspn garam masala
1 tspn turmeric
1 tspn salt
Lots of ground pepper
3 sprigs thyme

Cook for a few minutes then add:

Potatoes
1 Chopped cauliflower
1 chopped zucchini
1 cup water or vegetable stock

Cover and simmer on low heat for 15-20 minutes

Add cilantro, fresh cherry tomatoes and fresh peas

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