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Alicia's Potato and Cauliflower Curry (Aloo Gobi)

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PREP TIME
10 min
COOKING TIME
80 min
TOTAL TIME
90 min
SERVINGS
4 servings
Dinner
Alicia's Potato and Cauliflower Curry (Aloo Gobi)
Ingredients
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin seeds
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can coconut milk
  • 2 tablespoons ground coriander
  • 1 tablespoon salt
  • 1 tablespoon ground turmeric
  • 1 tablespoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 3 large Yukon Gold potatoes, peeled and cubed
  • 1 medium head cauliflower, chopped into bite size pieces
  • 1 (15 ounce) can garbanzo beans, drained
  • 2 tablespoons garam masala
Instructions
1
Heat a generous amount of oil in a substantial pot over an elevated heat setting and introduce the onion. Allow it to become pliable, taking approximately 4 minutes, before incorporating the garlic and cumin. Continue cooking until the onion reaches a golden hue.
2
Next, combine the tomatoes, coconut, coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir the mixture until it reaches a boiling point, then add the potatoes, cauliflower, and garbanzo beans. Blend everything together seamlessly.
3
Lower the heat to a low setting and cover the pot, allowing it to simmer gently. Wait for the potatoes to become tender, which should take around 45 minutes to an hour, depending on their size. Finally, sprinkle the garam masala over the top and stir it in before cooking for an additional 5 minutes.