aloo gobi (potatoes and cauliflower)

The other day we went out for Indian food and it was so amazing! (If you live in the lower mainland, or are ever coming through Langley BC, 'An Indian Affair' is where it's at!) Yesterday as I was cleaning out my fridge and happened upon a head of cauliflower, all I could think about was aloo gobi... so this happened! I don't usually cook with a recipe, just throw things together and hope for the best. Pretty sure this is what I used and it turned out great! Served it on cumin basmati. Hope you enjoy!


• 3 Tbsp coconut oil
• 1 cooking onion
• 1 head of garlic
• 1 " cube of fresh ginger
• 2 Tbsp curry powder
• 1 tsp cumin seeds
• 1 head cauliflower, cut into florets 
• 3 russet potatoes, peeled and diced into cubes
• 2 cups frozen peas, thawed.
• 2 veggie bouillon cubes (I use GoBio vegetable bouillon cubes)
• 3 cups water
• S&P to taste


• Heat pan to med-low heat, add coconut oil.
• Dice onion, add to pan and cook down until translucent. 
• Finely mince garlic and ginger, add to pan stirring frequently and watching that it doesn't burn. Add curry powder and cumin seeds to pan (adding before your liquids 'wakes up' the spices, we want this!).
• Add cauliflower to pan along with the water and bouillon cubes. Raise temp to medium, cover and simmer.
• In a separate pot, boil potatoes for 10 mins. Drain and add to cauliflower. Mix gently to coat potatoes but not too aggressively so you don't mash them.  Add peas, salt and pepper to taste.

• Cook for about more 5 mins or so or until it looks done.

This is a mild version so that the whole family can eat it. If you wish to make it spicy you could add a serrano pepper when you add your garlic/ginger.