Cooking, Cooking & More Cooking

Aloo Gobi

Potato & Cauliflower Curry ( Oil-free )

1 onion, diced

1 Tbsp minced ginger

2 Clovers garlic, minced

1/2 jalapeno, minced

2 medium tomatoes, diced

1 medium head cauliflower, cut into florets

3/4 pound white potato diced

1/4 pound sweet potato diced

1 cup green peas

1 tsp cumin

1 tsp chili powder, or to taste

1 cup vegetable stock

1 tsp coriander

1/2 tsp tumeric

1/4 tsp garam masala

1/2 Tbsp agave

salt and pepper to taste

place onion in large pot and saute over medium heat for 7-8 minutes. Adding water by the tablespoon to keep the onions from sticking. add the ginger, garlic and jalapeno and cook 3 minutes . Add the stock,  tomato, cauliflower, potatoes, cumin, coriander, and garam masala, and chili powder and cook covered until vegeables are soft. Add peas and cook 5 minutes longer. Adjust with salt and pepper to taste

Adapted from Forks over Knives Cookbook

Day 50

On the Menu Today...

Cauliflower & Carrot Subzi

Sweet Potato Yam, and Spinach Curry

Sesame Carrot & Avocado Salad

Cauliflower & Carrot Subzi

1 small Organic Cauliflower, cut into small florets

3 Large carrots, cleaned and sliced

1/2 head of broccoli, cut into small florets
1 cup vegetable stock

2 Tbsp. Tomato paste
2 tsp coriander powder

1 tsp. salt
1 tsp cumin seeds
1 red onion, diced
 5-6 cloves of garlic, smashed
1 tsp grated ginger
1 tsp chili powder
1/2 tsp turmeric powder
2 tsp canola coconut oil 

Fry the in 2 tsp coconut oil. Add the ginger and garlic and saute for 1/2 minute or so
Add the turmeric, chilli, coriander and cumin powders and stir into the oil.
 Add the vegetable stock and tomato paste and cook for 1-2 minutes
Add the cauliflower, broccoli, and carrots stir well to coat add salt to taste. When the  vegetables are cooked but not mushy.