Aloo Gobi (Caulifower with Potatoes...or Kohlrabi)
1 tsp sunflower oil
1 onion, chopped
3 garlic scapes, chopped (or 4 garlic cloves, minced)
2-inch piece fresh ginger, minced
1/4 cup almonds, chopped
1/2 tsp chili peppers
1 tsp ground turmeric
1 tsp ground coriander
1 tsp sea salt
1/2 tsp black pepper
2 kohlrabi bulbs (round part) or potatoes, chopped into 1-inch cubes (you can peel them if you want, I just rarely do)
1 medium head of cauliflower, washed and cut into florets
3 ripe tomatoes or 1 cup tomato purée
2 tsp garam masala (see recipe below in case you don't have any)
1 cup water
1 green onion, chopped for garnish (optional)
A few cilantro leaves for garnish (optional)
1 Tbsp cardamom seeds
5 Tbsp coriander seeds
5 Tbsp cumin seeds
1 Tbsp whole cloves
4 Tbsp black pepper corns
1 x 4-inch piece cinnamon stick
4 bay leaves
FOR THE ALOO GOBI
Heat the oil in a skillet. Add and sauté the onions, garlic scapes or garlic, and ginger in the same skillet. Add the almonds and all the spices (except for the garam masala), and sauté for 3 minutes.
Add the tomatoes, kohlrabi (or potatoes), and cauliflower with 1 cup of water and simmer until the vegetables are tender and the sauce is thick, about 15-20 minutes.
Add the garam masala, garnish with green onions and cilantro (if using) and serve.
FOR THE GARAM MASALA (in case you don't have any at home):
Heat the skillet over medium high heat and add all the spices. Cook, stirring, until they turn brown. Be careful not to let them burn. Cool and grind in a spice grinder or coffee mill.
Pairs Well With
FEATURING: Cauliflower, kohlrabi, garlic scapes, green onions, tomatoes, onions and cilantro.
This is an Indian recipe Jim and I found in "Vegan Epicure" (Hermine Freed) way back when we had to cook large meals for our roommates in University. We used to double or triple this recipe which is not only easy to make, it is quite delicious we find (and so did our roommates in case you're wondering)! Traditional Aloo Gobi is made with potatoes (aloo) but we like to use kohlrabi when we have it handy! Serve over basmati rice. When I can, I like to also serve it with an Indian bean dish (saagwaala dahl- swiss chard & lentils-, dahl, chana masala, etc.)