LEON, a London resto, was the first place I saw aloo gobi made with sweet potato and I like it! Here is my version, with some Danilemon modifications. I also call it "Rainbow Curry."
You need:
1 purple onion, thickly sliced
1 carrot, thickly sliced
2 tbsp. peanut oil
1 red chili (I put in lots of chili because I like spicy, but add to taste)
2 good sized pieces of ginger (unpeeled)
5 cloves of garlic (peeled)
1 tsp. curry powder
1 tsp. turmeric
1 tsp. Konji (black onion seed)
1 sweet potato, diced (you could use regular but I like sweet potato better and it's colorful)
4 tbsp. ground almonds (I use this as a thickener but you could use cornstarch)
a handful of craisins (you could use regular raisins but I like the craisins because they are more tart)
1/2 a cauliflower, broken into florets
1 can of coconut milk (I use reduced fat and it works fine)
about half a bag of frozen peas
1 lemon
cilantro,
chopped salt and pepper to taste
shredded coconut
1. Cook the onion and the carrot in a big saucepan in the oil, over medium heat, for 15-20 minutes, with the lid on. Stir occasionally, and throw in some salt.
2. Throw the ginger, chili and garlic in a food processor and mush into a paste. Throw the paste in with the onions and carrots once they have begun to soften, along with the spices and Konji. Cook for another 5 minutes.
3. Put in the sweet potato chunks, some more salt, and the almonds, and mix all together. Turn the heat up, stir in 2 cups of water, and the craisins.
4. Bring the mixture to a simmer, and leave it to simmer for another 15-20 minutes. Stir occasionally.
5. Add the cauliflower and coconut milk, put the lid on, and let it simmer for another 15 minutes or so, until the cauliflower and the sweet potato are both cooked.
6. Take it off the heat, stir in the peas, squeeze the lemon over the whole thing, and spoon onto plates.
7. Sprinkle some cilantro on top with some salt and pepper. Add a little shredded coconut to make it pretty. Serve with brown basmati rice. It services 6...honestly. It won't look like it does, but it's very filling.
Do not spill a) onion seeds or b) shredded coconut all over your kitchen. I have done both, on separate occasions.
Nom nom! I always have homemade chai for dessert after I make this...I need to get on with learning how to make a good mango laasi and some Indian sweets...
You need:
1 purple onion, thickly sliced
1 carrot, thickly sliced
2 tbsp. peanut oil
1 red chili (I put in lots of chili because I like spicy, but add to taste)
2 good sized pieces of ginger (unpeeled)
5 cloves of garlic (peeled)
1 tsp. curry powder
1 tsp. turmeric
1 tsp. Konji (black onion seed)
1 sweet potato, diced (you could use regular but I like sweet potato better and it's colorful)
4 tbsp. ground almonds (I use this as a thickener but you could use cornstarch)
a handful of craisins (you could use regular raisins but I like the craisins because they are more tart)
1/2 a cauliflower, broken into florets
1 can of coconut milk (I use reduced fat and it works fine)
about half a bag of frozen peas
1 lemon
cilantro,
chopped salt and pepper to taste
shredded coconut
1. Cook the onion and the carrot in a big saucepan in the oil, over medium heat, for 15-20 minutes, with the lid on. Stir occasionally, and throw in some salt.
2. Throw the ginger, chili and garlic in a food processor and mush into a paste. Throw the paste in with the onions and carrots once they have begun to soften, along with the spices and Konji. Cook for another 5 minutes.
3. Put in the sweet potato chunks, some more salt, and the almonds, and mix all together. Turn the heat up, stir in 2 cups of water, and the craisins.
4. Bring the mixture to a simmer, and leave it to simmer for another 15-20 minutes. Stir occasionally.
5. Add the cauliflower and coconut milk, put the lid on, and let it simmer for another 15 minutes or so, until the cauliflower and the sweet potato are both cooked.
6. Take it off the heat, stir in the peas, squeeze the lemon over the whole thing, and spoon onto plates.
7. Sprinkle some cilantro on top with some salt and pepper. Add a little shredded coconut to make it pretty. Serve with brown basmati rice. It services 6...honestly. It won't look like it does, but it's very filling.
Do not spill a) onion seeds or b) shredded coconut all over your kitchen. I have done both, on separate occasions.
Nom nom! I always have homemade chai for dessert after I make this...I need to get on with learning how to make a good mango laasi and some Indian sweets...