One thing I will say is that, for us, this was definitely not enough as an entire meal or even main dish. I will make more next time and/or think of it more as a side dish. But we're big eaters, and I like to have leftovers for lunches. See how it goes for your family.
Aloo Gobi
Ingredients:
5 tbsp. olive oil, divided
1 large cauliflower, cut
1 1/4 lb potatoes washed and cut in half-inch cubes (no need to peel. the peels are good to eat)
1 tsp cumin, divided
3/4 tsp salt, divided
1 finely chopped onion
2 fine-chopped garlic cloves
1/2-1 inch fresh ginger(depending on your taste), diced
2 tsp chopped jalapeno
1/8 tsp. cayenne pepper, or to taste
1/4 tsp. turmeric
1/2 tsp coriander seeds, ground
1/2 cup water
Directions:
1. Preheat oven to 475 degrees. Mix 3 tbsp. of your oil, 1/2 tsp cumin, 1/4 tsp salt, all of your cauliflower and potatoes together in a bowl (or directly in the roasting pan to save a dish), spread in baking pan and roast for 20 minutes or until your potatoes are tender.
2. As the vegetables roast, grab a heavy skillet. Heat the remaining 2 tbsp oil on medium-high heat. Add in onions, garlic, ginger, and jalapeno. Stir frequently until soft (8-10 minutes; the onions should start to turn clear and golden). Add remaining spices (1/2 tsp salt, cayenne, turmeric, coriander, and cumin) and cook for an additional two minutes.
3. Add in water and roasted veggies. Cover and cook on lower heat for five minutes, stirring occasionally. Consume!
Ingredients:
5 tbsp. olive oil, divided
1 large cauliflower, cut
1 1/4 lb potatoes washed and cut in half-inch cubes (no need to peel. the peels are good to eat)
1 tsp cumin, divided
3/4 tsp salt, divided
1 finely chopped onion
2 fine-chopped garlic cloves
1/2-1 inch fresh ginger(depending on your taste), diced
2 tsp chopped jalapeno
1/8 tsp. cayenne pepper, or to taste
1/4 tsp. turmeric
1/2 tsp coriander seeds, ground
1/2 cup water
Directions:
1. Preheat oven to 475 degrees. Mix 3 tbsp. of your oil, 1/2 tsp cumin, 1/4 tsp salt, all of your cauliflower and potatoes together in a bowl (or directly in the roasting pan to save a dish), spread in baking pan and roast for 20 minutes or until your potatoes are tender.
2. As the vegetables roast, grab a heavy skillet. Heat the remaining 2 tbsp oil on medium-high heat. Add in onions, garlic, ginger, and jalapeno. Stir frequently until soft (8-10 minutes; the onions should start to turn clear and golden). Add remaining spices (1/2 tsp salt, cayenne, turmeric, coriander, and cumin) and cook for an additional two minutes.
3. Add in water and roasted veggies. Cover and cook on lower heat for five minutes, stirring occasionally. Consume!
As a side note, a great side dish for many things is what we do with carrots. I don't peel them anymore because we buy organic and don't mind them, but you can if the peels bother you.
Chop up carrots however you like, boil them until they are just firm, then drain and add butter, salt, and dill to taste. Yum!
Chop up carrots however you like, boil them until they are just firm, then drain and add butter, salt, and dill to taste. Yum!
