I regularly spend my weekends walking in the beautiful Cotswolds where I live with my dog Alfie. As a chef I spend a lot of time cooking so on my days off I want something delicious but easy and quick to make. This Aloo Gobi is perfect and a Thermos food flask keeps it the perfect temperature for when I’m ready for a pitstop
Follow Darryl: @chef_howeSee method...
- Heat coconut oil in a large pan, add the red onion, garlic, ginger and chilli and saute until golden
- Add cumin seeds and mustard seeds and saute for a further 2 minutes
- Lower the heat and add the remaining spices, turmeric, paprika and ground coriander along with the chopped tomato and it's juice and cook until the tomato starts to break down.
- Add a pinch of salt and 200ml of water and give a good stir
- Add the potatoes and cauliflower and toss to coat. Cover and bring to a simmer and cook until fork tender (approx 15 minutes)
- Uncover and reduce until the liquid has gone, stir occasionally.
- 3tbsp coconut oil
- 1 red onion
- 2 garlic cloves (chopped)
- 1 chili (split top to bottom)
- 2tsp cumin seeds
- 1tsp mustard seeds
- 1/2tsp tumeric
- 1/2tsp paprika
- 1tsp ground corriander
- 1 tomato (chopped)
- 2 potatoes (chopped into 1cm cubes)
- 1 small cauliflower (bite sized florets)
Something new!I've never tried Aloo Gobi before but it was super simple and soooooo good!