This is another Tasteful Selections™ sponsored post. I’ve really enjoyed having a stash of their Honey Gold and Ruby Sensation potatoes for the past few months. I’ve made stews, soups, roasted potatoes – but it was about time I made one of my favorite curries, Slow Cooker Potato Cauliflower Curry, also known as Aloo Gobi.
This is a great dish to introduce people to Indian food. It’s mildly flavored and you can even leave out the small amount of chili powder so kids can enjoy it.
Usually my recipe makes enough for 4, but I thought I’d increase this one to 8 servings so you will have enough for any holiday guests that may be at your house
Trust me when I tell you that curries turned me and my picker eater into cauliflower lovers. The cumin and ginger take away the slight cabbage flavor that some people find unpleasant.
I have to admit that one of my food pet peeves is when someone tells me that they don’t like curry. It’s not that I think everyone should like what I like, but the stews we call ‘curries’ are made up of various combinations of many different spices. They all taste different.
I think it’s important to try new things. Sometimes the things you hated years ago can be one of your favorite things now. This dish will make your house smell delicious if it’s cooked on the stove or in the slow cooker. That will help you lure Indian food newbies to the table for dinner.
Slow Cooker or Stove Top Potato Cauliflower Curry (Aloo Gobi)
This is a mild curry that is a perfect Indian starter dish. If you have friends and family that say they don't like Indian food this is the dish that will change their minds.
- 2 tablespoons olive oil
- 1 small onion, minced (about 1 cup)
- 1 1/2 teaspoons cumin seeds
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cardamom
- 4 cups Tasteful Selections Honey Gold Potatoes, cut into chunks (1 - 28 oz page)
- 4 cups small cauliflower florets
- 1 to 2 cups water
- 1 - 14.5 can diced tomatoes
- 1/4 to 1 teaspoon chili powder, to taste - optional
- salt, to taste
- steamed rice, for serving
- Heat the oil in a saute pan if you are making the slow cooker version or a large soup pot if you will making the whole dish on the stove.
- Once hot add the onions and saute until translucent, about 10 minutes. Stir in the cumin seeds and saute for about 3 minutes. Then add the garlic, ginger, turmeric, coriander and cardamom and saute another 3 minutes, or until the spices become fragrant.
- Finish in the slow cooker:
- If you are going to cook it the rest of the way in the slow cooker add the cooked onion and spice mixture, the potatoes, cauliflower, 1 cup of water and the diced tomatoes with liquid. Cook on low for 8 to 9 hours.
- Before serving add chili and salt to taste.
- Finish on the stove:
- Add the potatoes, cauliflower, 2 cups of water and the diced tomatoes with liquid into the soup pot with the cooked onions.
- Bring to a boil, then lower to a simmer and cook until the potatoes are tender about 15 to 20 minutes.
- Add chili and salt to taste before serving.
- Lazy tip: If you want to you can skip the sautéing and throw everything into the slow cooker. It won't be quite as flavorful, but it can really make your life easy during a busy week.
To get more delicious cauliflower recipes —>>> click here.
She grew a cabbage in 3rd grade that was huge. She wanted to make sure all 40 pounds of it went where people really needed it. (Yes, that does say 40 pounds!)
A portion of the profits from specially marked bags of Tasteful Selections’ Ruby Sensation and Honey Gold potatoes will go to the non-profit to help maintain current Katie’s Krops grantees and gardens and provide funding for a new grant cycle.
All that just from buying potatoes!