Here’s another recipe for livening up winter vegetables. Cauliflowers, the new super-food, are prolific here and always dirt cheap so I’ve been looking for ways to release the cauli from cheese sauce bondage. IMHO (in my humble opinion) potatoes and cauli are two of the best veggies for a curry so I thought I’d make aloo gobi, a cheap favorite from my student days in London.
I added some curry powder to the spice mix, not very foodie but I just do what you can with what I‘ve got available. Not all curry powders are created equal of course, some are pretty tasty. My mum always swore by Sharwoods but now Mr. Patak may have captured her heart. In this case I happened to have Holbrooks Extra Hot Curry powder; packaged in Australia, purchased in French Polynesia and consumed in British Columbia!
- ½ medium onion chopped
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp turmeric
- ½ tsp chilli powder
- ½ tsp curry powder
- ½ tsp salt
- ½ tsp crushed garlic
- 1 American super-sized potato or 2 medium potatoes cubed
- Half a medium cauliflower cut into florets
- ½ cup chicken stock
- ¼ cup thick coconut milk or cream
- Mix together the spices and salt (but not the garlic) and set aside
- Heat a good slug of vegetable oil and sauté the onions until soft
- Add the spice mixture and stir for a minute then add the potatoes and fry for 5 mins
- Add the garlic and cook for a further minute then chuck in the cauliflower, stir and coat in the oil and spices.
- Add the chicken stock and simmer for about 10 minutes or until the vegetables are tender, stirring occasionally
- Add the coconut milk or cream, warm and serve.