Friday, June 24, 2016

Food I Ate Fridays - Aloo Gobi (Spiced Cauliflower and Potatoes)


For me, Indian food is something really amazing. The flavors, the smell, the textures… it’s just it for me. I truly swoon.  Flavor bomb... in the best way.

I also am a sucker for something that goes in the crock pot, so when I ran across this recipe on Pinterest I tried it very quickly. The amount that I loved it should be wrong… and guys… it’s pretty healthy.  so basically it makes me feel like a rock star.

Indian cauliflower and potatoes (#vegan #glutenfree).

Ingredients

1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste (original recipe calls for 1 Tbsp cayenne; see reader comments)
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped


Directions

In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.
Cook on LOW for 4 hours, stirring once or twice, if you're around.
Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.

THATS IT!  And your reward is so good... try it and tell me what you think!



Very soon I will start sharing recipes with you inspired from our garden and all the fantastic veggies that it is producing, but for now, I am catching up on a few other ones I wanted to share. 

Have the most wonderful weekend friends. 

So much love for you.


As always, original picture and recipe can be found here.

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