Ingredients
Units
Scale
Aloo Gobi
- 1 small onion
- 1- inch piece of ginger
- 1 fresh green chili
- a few springs of fresh cilantro
- 12 ounces potatoes
- 2 tablespoons coconut oil
- 1 1/2 teaspoons black mustard seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 8 ounces cauliflower florets
- 1 tablespoon coconut flakes
- Sea salt (to taste)
- Black pepper (to taste)
- 1 cup water
- 1 lemon
Basmati Rice
- 3/4 cup white basmati rice
- 1 1/2 cups water
- Pinch sea salt
Instructions
- Preheat oven to 425°F. Place a pot of salted water on to boil. We’ll use it for the rice later.
- Peel and finely chop onion and ginger, trim and finely slice chili, then pick the cilantro leaves and finely chop the stalks. Peel and chop the potatoes into 1-inch cubes.
- Heat coconut oil in an ovenproof pan over medium-high heat, add the onion, ginger, chili, cilantro stalks, mustard seeds, turmeric and cumin. Cook for 7 to 10 minutes, or until softened and golden.
- Stir in cauliflower, potatoes and coconut flakes, season with sea salt and black pepper, then add 1 cup of water.
- Bring to a boil, turn heat down, cover and simmer until just tender. Check regularly and add extra water, if needed.
- Stir, then roast in oven for approximately 20 minutes, or until cooked through.
- Place the rice in a pan, add 1 1/2 cups of boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
- Once the curry is cooked, season to taste, then serve the basmati rice, scatter with the cilantro leaves, and the lemon cut into wedges for squeezing over.