CauliShoots Aloo Gobi
A one pot, super simple, comforting dish that’s ready in 30 minutes. You can absolutely substitute CauliShoots for traditional cauliflower but CauliShoots will give a sweeter, nuttier taste.
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
You’ll need
250g white potatoes, peeled and cubed
250g CauliShoots
2 tbsp vegetable oil
1 tsp cumin seeds
2 garlic cloves, crushed
2cm ginger, grated
1 onion, finely chopped
1 green chilli, sliced
1 tsp chilli powder
1 tsp garam masala
1 tsp ground coriander
½ tsp turmeric
1 tbsp tomato puree
Salt and pepper
Fresh coriander, leaves picked
Basmati rice, to serve
Chapati, to serve
What to do
Put a large pan of water on a high heat and bring to the boil. Add the potato and cook for 3 minutes. Add the CauliShoots and cook for a further 4 minutes. Drain and leave to steam dry.
Add the vegetable oil to a large, lidded pan on a medium heat. Add the cumin seeds. Once they begin to crackle add the garlic, ginger, onion and chilli and fry until soft.
Add the cooked potatoes and CauliShoots to the pan and fry for 5 minutes.
Add the chilli powder, garam masala, ground coriander and turmeric, mix well and cook for a further 5 minutes.
Add the tomato puree and 1 tbsp of water and cook for a further couple of minutes until everything is well combined. Season to taste and sprinkle with fresh coriander. Serve with basmati rice and chapatis, if desired.
Recipe courtesy of CauliShoots.
Melina - Assistant Editor
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