Posted by Kathy Hesterhttps://healthyslowcooking.com/slow-cooker-potato-cauliflower-curry-aloo-gobi-recipe/
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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.
This curry is very mild on purpose so you can introduce new people to Indian flavors. If you are not making this for Indian food novices I would up the cumin seeds to 1 tablespoon, the ginger to 2 tablespoons and throw in about 1 teaspoon garam masalas if it needed a little more kick.