Potato and Cauliflower Curry (Aloo Ghobi)

By Dr. Joel Kahn

Part of Heart Health Bootcamp Meals >>

 

INGREDIENTS

• 3 medium potatoes cut into bite-size pieces
• ½ cauliflower head, broken into florets
• 1 onion, diced
• ¾ cup frozen peas
• 1 tsp turmeric
• ½ inch fresh grated ginger
• 3 cloves garlic, minced
• 1 -15oz tomato puree( or 3 fresh tomatoes)
• 1 TBS curry
• 1 tsp cumin
• 1 tsp coriander
• vegetable broth for sauteing

INSTRUCTIONS

1. Saute the onions, turmeric, ginger in some vegetable broth over medium heat. Cover and cook for a few minutes
2. Add the curry and the garlic and remaining seasonings.
3. Add the cauliflower and potatoes stir and cover for about 5 mins.
4. Add the tomato puree,  continue to cook on low, for about 15 mins. Until the vegetables are soft.
5. Stir in the peas. Mix gently.  Cook covered for another few minutes and enjoy!