Aloo gobi, a classic Indian dish of curried potatoes and cauliflower, makes for a wonderfully nourishing stew. Full of veggies, it’ll offset all the holiday baking and sweets we lived on for the past month – it’s exactly the sort of thing we crave when January arrives. As with most curry dishes, it will improve with flavour after a day or two in the fridge, so it’s perfect for making on the weekend if you anticipate a busy week.
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Ingredients
- vegetable oil, for cooking
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 Tbsp. curry powder or paste
- 1/4 cup chopped cilantro stems (optional)
- 4 carrots, cut into chunks
- 2 russet potatoes, cut into 1/2 inch pieces
- 1 medium cauliflower, chopped
- 4 cups chicken or vegetable stock
- 1 19 oz. (540 mL) can chickpeas, drained
- 1 14 oz. (398 mL) can whole or diced tomatoes, with their juices
- 2 Tbsp. honey
- 1 cinnamon stick
- salt and pepper to taste
- a handful of spinach or kale, torn
- cilantro leaves (for garnish)
Instructions
- Heat a drizzle of oil in a large pot set over medium-high heat. Add the onions and saute for 4-5 minutes, until soft; add the garlic, curry and cilantro and cook for another minute or two.
- Add the remaining ingredients (except the kale and cilantro) and simmer until everything is tender. (Alternatively, toss it all in a crockpot and cook on low for 6-8 hours.) Add the kale at the end and simmer just until it wilts. Remove the cinnamon stick and serve topped with fresh cilantro.
- Serves 6.
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