Tuesday, November 25, 2014

Just Cauliflower Aloo Gobi

Everyone in our family knows I love Indian food.  Unfortunately, not everyone feels the same way as I do. Roy, Caroline, and her boyfriend Adam lobby against it. I have converted Jenn, but it's not her favorite. Only Allison likes it as much as I do, and she's not even in the same country right now. So I have to get my fix at lunch time when I whip up something for myself. If I have fresh cauliflower around, aloo gobi is a quick way to satisfy my craving. I should  just call it gobi, because I leave out the aloo (potatoes).  This version is heavily influenced by the Jamie Oliver way of making curries since it contains coconut milk as an ingredient. It's an interesting side or cooked and chopped chicken could be added to make it a main entree. It is also a great "Meatless Monday" dish as well. 


1 head of cauliflower
1 medium onion
1 thumb sized piece of ginger
1 small jalapeno pepper
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1914 oz.) can coconut milk


Wash, core, and cut the cauliflower up into florets. Peel and dice the onion.  Use a vegetable peeler to get the skin off the ginger and finely dice it. Remove the seeds and membranes from the jalapeno pepper and dice it up. Use only half of the pepper if less spiciness is desired.  Set aside two tablespoons of cilantro leaves, then chop the rest of it up, stems and all. Heat the oil up over medium low heat in a pan and add the onion, ginger, pepper, and chopped cilantro. Cook for about 5 to 7 minutes or until the onions are soft and tender. Then add the cauliflower florets, mustard seeds, cumin, turmeric, salt, and pepper. Mix well and continue to cook for another minute. Add the coconut milk and stir to combine. Bring everything up to a boil, then turn the heat down to low and let the mixture simmer for about 15 to 20 minutes or until the cauliflower is tender and you can stick a fork into it easily.   Sprinkle the reserved two tablespoons of cilantro leaves over the top and serve with rice and/or naan bread.

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