Aloo gobi
From Philosophical Vegan Wiki
Difficulty: 2/5
Preparation and cooking time: 50 minutes
Servings: 4
| Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 224 (calories in whole recipe: 896) | |||||
| Proteins | 12% | 7.1g | Protein: lysine | 17% | 0.3g |
| Protein: methionine | 10% | 0.1g | |||
| Protein: isoleucine | 14% | 0.2g | |||
| Carbohydrates | 30% | 40.3g | Fibers | 24% | 9.4g |
| Net carbs | n/a | 30.9g | |||
| Sugars | n/a | 10.7g | |||
| Fats | 9% | 6.0g | Omega-3 | 19% | 0.3g |
| Omega-6 | 2% | 0.5g | |||
| Saturated fats | n/a | 0.9g | |||
| Vitamin B1 | 19% | 0.2mg | Vitamin B2 | 14% | 0.2mg |
| Vitamin B3 | 20% | 3.2mg | Vitamin B5 | 32% | 1.6mg |
| Vitamin B6 | 64% | 0.8mg | Folate | 25% | 102.9μg |
| Vitamin A | 7% | 70.5μg | Vitamin C | 116% | 105.0mg |
| Vitamin E | 11% | 1.8mg | Vitamin K | 30% | 36.8μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 9% | 91.2mg | Copper | 42% | 0.4mg |
| Iron | 48% | 3.9mg | Magnesium | 19% | 78.5mg |
| Manganese | 45% | 1.0mg | Phosphorus | 28% | 202.7mg |
| Potassium | 28% | 1362.3mg | Selenium | 4% | 2.3μg |
| Zinc | 15% | 1.7mg | Sodium to taste | ||
Ingredients:
FOR THE GINGER-GARLIC PASTE
- 6 minced garlic cloves
- 2.5cm x 2.5cm minced ginger
- 1 chopped tomato
FOR THE CURRY
- 600g cauliflower florets
- 450g cubed potatoes
- 4 chopped tomatoes
- 2 sliced onions
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp cayenne powder
- 1/2 tsp garam masala
- 1 tsp extra-virgin olive oil
- 1 tsp salt
Instructions:
- Blend the ingredients of the ginger-garlic paste with an immersion blender. Set aside.
- In a large-sized pot, steam the potatoes for 5 minutes. Add the cauliflowers and the salt. Steam for another 10 minutes. Set them aside.
- In the same pot, add the olive oil. Let it heat up. Add the cumin seeds (whole). Cook them in the oil until they 'pop' - they should make a little popping sound eventually, with a strong smell being released.
- Add the ginger-garlic paste. Cook for 5 minutes on medium heat, stirring occasionally.
- Add the tomatoes. Cook for another 3 minutes on medium heat.
- Add the coriander, the turmeric, and the cayenne powder. Mix and stir everything together. Cook for another 3 minutes on medium heat.
- Add the cauliflower florets and the potatoes back. Cook for 3 minutes on low heat.
- Add the garam masala. Cook for another 5 minutes on low heat.
Serving:
Serve the aloo gobi hot with a side of brown rice or legumes.
