Hello lovelies,
when I want the house to smell of India without standing in the kitchen for hours, I cook this aloo gobi. Potatoes and cauliflower braise in a spiced sauce of onion, garlic, ginger, tomatoes and a warming spice blend until everything is beautifully tender and aromatic; those same two vegetables get blended smooth in my creamy cauliflower-potato soup with tahini when a bowl suits the evening better than a plate. With no ghee at all - just coconut oil and a dollop of coconut yogurt - the curry stays completely vegan, and it's still loved by the whole family. If you want to keep cooking your way through this kitchen, my collection of Asian recipes has plenty more ideas.
The lovely thing about aloo gobi is that the spices take the lead: turmeric gives the golden colour, cumin and ground coriander add depth, and the garam masala rounds it all off. How spicy it gets is entirely up to you - with or without chilli, however you fancy. After 20 to 25 minutes of simmering the potatoes and cauliflower are tender, and the sauce has reduced into a silky, aromatic curry.
The best comes last: the homemade naan. The dough needs only a few ingredients and a little patience while it rises, then the flatbreads turn wonderfully soft with golden-brown blisters in the hot pan. Fresh from the pan, still warm and dipped into the curry - a weeknight hardly gets better. That's why I always start the dough first, so it can rise quietly while the aloo gobi simmers, and the same patience pays off with my egg-free cauliflower parsnip gnocchi, which only turn properly crisp once they hit a hot pan.
If you love curry and Indian flavours, you'll surely enjoy my vegan naan bread as a recipe of its own, my Cauliflower-Lentil Curry with dates for a fruity, spiced change and my Sweet potato curry with chili naan when you're in the mood for something a touch sweeter and spicier.
