Potato and Cauliflower Curry (Aloo Gobi)

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Potato and Cauliflower Curry (Aloo Gobi)

 

Directions

Makes 6 servings

 

1 onion, diced or thinly sliced

2 medium potatoes, diced (3–4 cups)

1/2 head cauliflower, broken or cut into bite-size florets (3–4

cups)

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

1/8–1/4 teaspoon cayenne pepper

1 15-ounce can diced tomatoes, or 1 1/2 cups freshly chopped tomatoes

2 tablespoons apple juice concentrate

1/2 teaspoon salt

 

Heat 1/2 cup water in a large pot. Add onion and cook over medium-high

heat, stirring occasionally, until onion begins to soften, about 3

minutes. Reduce heat to medium. Add potatoes and cauliflower. Continue

cooking, stirring often, about 5 minutes. Add water, 1/4 cup at a time,

if needed to prevent sticking.

 

Toast cumin seeds, turmeric, coriander, ginger, cinnamon, and cayenne in

a dry skillet over medium heat, stirring constantly, about 2 minutes.

Add to vegetables along with tomatoes, apple juice concentrate, and

salt. Stir to mix, then cover and simmer until flavors are blended,

about 20 minutes.

 

Variation: For a sweeter curry, add 1/2 cup golden raisins with

tomatoes, apple juice concentrate, and salt.

 

The flavors in this curry are great the next day. Transfer leftovers to

a dish, let cool, cover, and refrigerate for up to three days.

 

Nutrition Information

Per serving (1/6 of recipe):

91 Calories

0.4 g Fat

0.1 g Saturated Fat

4.1% Calories from Fat

0 mg Cholesterol

 

2.7 g Protein

20.9 g Carbohydrate

5.6 g Sugar

3.9 g Fiber

 

302 mg Sodium

53 mg Calcium

2.3 mg Iron

30 mg Vitamin C

66 mcg Beta-Carotene

0.6 mg Vitamin E