December 21, 2018

Caving into the craving! I absolutely love Indian food, and when the craving hits, it hits hard. Aside from getting to eat some exotic flavor-loaded dishes, the anti-inflammatory benefits of this cuisine are an added plus! I like mine a little soupier than usual so I add a bit more liquid. I hope you enjoy my version of homemade Potato & Cauliflower Stew (Aloo Gobi)! I made it with lamb, veggies, and of course, fresh gf naan to sop it up with. To keep it vegan, just omit the lamb. Which flavorful cuisines do you crave?

Makes 4 servings

Ingredients

  • 1 medium cauliflower, trimmed and cut into bite-sized pieces, steamed
  • 1 pound small red potatoes, washed and cut into bite-sized pieces, boiled
  • 1 tablespoon of your choice fat (I use avocado oil or olive oil)
  • 1/2 teaspoon of mustard seed
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • 1 red onion, diced
  • 1 leek (white and green part) washed well, and finely diced
  • 6 garlic cloves, minced
  • 2 teaspoons of fresh ginger, finely minced
  • 1 pound ground lamb (optional)
  • 1 cup of low sodium tomato sauce
  • 1/2 cup of vegetable broth or water (add 1/2 cup more if you prefer soupy)
  • 2 cups of spinach leaves
  • sea salt and fresh ground black pepper 
  • fresh cilantro for garnish (optional)
  • fresh lime wedges to squeeze

How To

  1. In 2 cups of boiling water, steam cauliflower florets for 8 minutes. Drain and set aside. 
  2. In 3 cups of boiling water, boil potatoes for 15 minutes. Drain and set aside. 
  3. In a large pot, warm your choice fat over medium heat, and sprinkle in the spices. Whisk spices around for a few seconds in the oil. The mustard seeds will sizzle and pop in the oil. Add the onion, leek, garlic, and ginger. Stir well to combine. Cook for about 3 minutes, or until the onions are translucent.
  4. Add the ground lamb. Stir meat, using a wooden spoon to break up any meat clumps. Stir to combine with spices. Add the liquids. Stir well. Cover and allow to simmer on low for 15 minutes. 
  5. Add steamed cauliflower and parboiled potatoes, along with the spinach. Stir well.
  6. Garnish with fresh cilantro, squeeze in lime juice and serve immediately. Enjoy with gluten-free bread, naan, or tortillas!