Recipe: No-Potato Aloo Gobi
This Potato-Free Aloo Gobi is a delightful and healthy twist on the traditional dish. Replacing potatoes with cauliflower, it's packed with flavour and nutrients, making it a perfect paleo-friendly side.
Servings: 4 Serves
Calories: 180kcal
Cost: $10
Equipment
- Large saucepan
- Heavy-Based Pan (preferably cast iron)
Ingredients
- 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
Instructions
- Prepare the Cauliflower: 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 aside.
- Cook the Spices: 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. Toss together for two or three minutes until fragrant.
- Add Cauliflower and Nuts: Add the cauliflower to the pan, along with the cashew nuts, and cook for a further couple of minutes until both are golden. Toss in the turmeric and chilli.
- Simmer with Coconut Milk: 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.
- Garnish and Serve: Serve immediately, garnished with fresh coriander.