What’s your favourite part of Aloo Gobi? Is it the blend of warming, aromatic spices? Perhaps the crispness of the cauliflower? Whatever it is, I’d guess it’s certainly not the potatoes. Whether you’re avoiding potatoes because they’re a nightshade, or you just don’t care for the insulin spike, you won’t miss them in this adapted Aloo Gobi. Double the cauliflower just means double the goodness – enjoy! Another example of a dish where white potatoes just really aren't necessary!
- 1 large cauliflower, roughly chopped
- 1 tsp coconut oil
- 1 red onion, finely sliced
- 1 tsp black mustard seeds
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- Handful cashew nuts, chopped
- ½ teaspoon turmeric
- 3 red chillies, deseeded and chopped
- ½ cup full fat coconut milk
- Large handful of Coriander
- Bring some water in a large saucepan to a boil. Submerge the cauliflower and cook for about two minutes, until slightly softened. Drain and set to one side.
- Heat the coconut oil in a large, heavy based pan (I use cast iron). Add the sliced onion, mustard seeds, nigella seeds and cumin seeds, and toss together for two or three minutes.
- Add the cauliflower to the pan, along with the cashew nuts, and cook for a further couple of minutes until they are both golden. Toss in the turmeric and chilli.
- Add the coconut milk to the pan. Continue to stir the contents for 5 minutes or so, until most of the liquid has been absorbed by the cauliflower. Serve immediately, garnished with fresh coriander.
What's your favourite Indian dish? Have you tried making a paleo version. Many Indian dishes are naturally paleo – and even tend to use Ghee as the fat of choice – perfect!