This cauliflower and potato curry is a light, fresh, and healthy take on the classic, Aloo Gobi. Unlike other, long-simmered versions of this dish, this cauliflower potato curry recipe uses minimal oil and comes together quickly.
1large russet potatochopped into bite-sized pieces
1Tablespoonof vegetable oil
3garlic clovesfinely chopped
15ouncesof diced tomatoes
1headof cauliflower cut into small florets
2teaspoonsof garam masala (or curry powder)
½ teaspoonof turmeric
½ teaspoonof cumin
½ teaspoonof mustard seeds
2teaspoonsof minced ginger
10ouncesof frozen peas
1teaspoonof kosher saltplus more to taste
small handful chopped herbs (I used mint and parsely, but use whatever you have - cilantro, basil, and scallion greens are all good)
Put the potatoes in a small pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer, and cook for 5 to 8 minutes, until the potatoes are just cooked through but not soft. Drain and set aside.
Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes. While the garlic is cooking, drain the can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough water to make 1 cup of liquid.
Add the potatoes and tomato liquid mixture to the pan, bring to a boil, and simmer, covered, for 5 minutes. Add the tomatoes, cauliflower, spices, and ginger (or carrot-ginger dressing), and simmer, covered, for 5 more minutes. Add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Stir in herbs and season to taste with salt.
For extra flavor, add ½ of a lemon.
Don’t overcook the potatoes in step one. It’s actually almost better to leave them slightly underdone so they can continue to cook when added to the dish without turning to mush.
Keep a close eye on the cooking garlic. Stir it frequently and don’t let it burn.