I wanted something quick and easy that I could make for dinner with Vanessa, Andrew and baby Lilyana. Vanessa is gluten-free and I'm vegetarian so an Indian dish (served over rice instead of with naan) seemed like a perfect fit.
NOTES:
I combined a few recipes into this one, to get the easiest sauce (with powdered ginger instead of freshly grated, and some turmeric for flavor/color) along with the most protein (added chickpeas but not peas). Overall it was easy but took longer than the recipe called for. I used a sweet potato instead of regular potatoes and took a page out of the Test Kitchen hash recipe from last week and cooked the potatoes and cauliflower in the microwave for a few minutes while the onion and spices cooked. But they still seemed pretty hard so I added some water to soften the potatoes and cauliflower during the saucepan cooking portion. Then I added plum tomatoes (full from a can, saving the sauce for another recipe) and the chickpeas to fatten it up a bit.
STARS:
5 out of 5. Easy and made with ingredients I usually have on hand. And it can cook in the crockpot or unattended on the stove if you've got the time.
RECIPE:
I mostly used this recipe but adjusted with some others I found online:
http://chefmichaelsmith.com/recipe/sweet-potato-aloo-gobi/
Ingredients
1/4 cup (60 mL) of butter
1 tablespoon (15 mL) of whole cumin seeds
2 onions, diced
2 tablespoons (30 mL) curry powder
2 teaspoons (10 mL) of ground cinnamon
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, cut into florets
a sprinkle or two sea salt
1/2 cup (125 mL) of water
1 cup (250 mL) of frozen peas
1 bunch of cilantro, leaves and tender stems chopped
1 tablespoon (15 mL) of whole cumin seeds
2 onions, diced
2 tablespoons (30 mL) curry powder
2 teaspoons (10 mL) of ground cinnamon
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, cut into florets
a sprinkle or two sea salt
1/2 cup (125 mL) of water
1 cup (250 mL) of frozen peas
1 bunch of cilantro, leaves and tender stems chopped
Procedure
Melt the butter in a large skillet over medium heat. Add the cumin seeds and gently fry them for a minute or two to heat them through, remove any shelf staleness and brighten their flavour.
Add the onions and sauté until they soften. Add the curry powder and cinnamon and stir well for another minute or so. The direct heat of the sauté dramatically brightens the flavours of the spices.
Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.
Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.
Just before serving, stir in the peas and cilantro, quickly heating them through.
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