When I travelled through India I liked trying as many different kinds of curry as possible. Aloo Gobi was a dry curry (so less saucy than usual) and was always my preferred option when I was feeling a little off. It is also vegetarian; basically curried cauliflower and potato – although in this recipe I have actually used carrots as well. It is pretty easy to make (and very cheap – except for when cauliflower prices are sky high due to cyclones) and makes for a great lunch option.

Collect

• 3 T canola oil
• 1.5 t cumin seeds
• 1 onion, finely diced
• 1 T garlic
• 1 T ginger
• 2 t turmeric
• 1.5 t garam masala
• 1 t salt
• 2 tomatoes diced (or 1 tin)
• 1 chili (optional)
• 5 potatoes, boiled until tender and cut into cubes
• 1/2 cauliflower, boiled until al dente and cut into florets
• 1 carrot
• 1/4 c chopped fresh coriander + extra to garnish

Create

1. Heat oil in a large pan over low heat. Add cumin seeds and cook until fragrant.
2. Add onion, make sure it doesn’t stick to the bottom. Cook until it is almost brown.
3. Stir in garlic and ginger and cook until brown and softened.
4. Add turmeric, garam masala and salt until the spices all smell strongly.
5. Stir through tomato and chili and keep cooking until you see the oil begin to separate from the onion and spice mixture. Be patient!
6. Stir potato and cauliflower through the mixture and then add coriander.
7. Season to taste with salt, pepper and chili. Garnish with extra coriander.