Aloo Gobi - Cauliflower and Potato, spicy red sauce

Why eat this?

  • Huge amount of concentrated tomato and spices (antioxidants and other anti-mutagens)

  • Minimal amount of fat, only small amount from veggie oils

  • Brassicas (sulforaphane)

  • Allium family rich

Ingredients

  • Cumin Seeds

  • Coriander (ground) and/or whole seeds

  • Red chili or cayenne (optional)

  • Turmeric (Fresh chopped or ground)

  • 4-6 tomatoes and/or diced/crushed tomatoes

  • 2-3 white/yellow onions

  • 3-5 potatoes (russet, yukon, purple)

  • Head of Cauliflower

Make the base

  • Heat 1-3 tablespoons of avocado oil (add olive oil if you want, it just burns at lower temp and benefits from blending a higher temp oil)

  • ~ 1 tablespoon cumin seeds (let cook gently for a few min until fragrant (or more!!)

  • Any other spices you might want to “bloom” - dried ground chilies, fenugreek seeds, coriander seeds (I just go crazy with spices basically)

  • 2-3 diced onions (let cook until very translucent)

  • Add 6 chopped tomatoes (fresh), if you don’t have fresh just add 2-3 diced/crushed tomato cans (let it simmer for a bit)

  • Add as many diced or crushed garlic cloves as you like

  • Add other spices

    • Ground corriander, ground chili pepper or cayenne if you did not in the “blooming” step)

    • Always Tumeric and Black Pepper! Binds to the oil.

  • Add a TINY amount of salt (like 1-2 pinches with your fingers), preferably kosher or mined rock salt not from the ocean (microplastics)

Add Veggies

  • Add potato chunks (cut into about 1-2 inch chunks), let it cook with the sauce with the lid on

  • Add head of cauliflower (break it down into larger, bit size pieces along its natural lines)

  • Use a fork to make sure both potato and cauliflower are fork tender (slide in easily with fork, but not too mushy!)

Jenna Geier