Keto Aloo Tama (Potato and Bamboo Shoot Curry)

Ingredients

• 1 medium Cauliflower
• 1 cup Fermented Bamboo Shoots
• 1/2 cup Black-Eyed Peas
• 2 tablespoons Coconut Oil
• 1 Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 Tomato
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Fenugreek Seeds
• 2 Green Chilies
• to taste Salt

Instructions

1. 1The day before, place the 1/2 cup Black-Eyed Peas in a bowl and cover with plenty of water. Let them soak overnight. The next day, drain the peas, cover them with fresh water in a pot, and boil until tender, about 30-45 minutes. Drain and set aside.
2. 2Heat the 2 tablespoons Coconut Oil in a large heavy-bottomed pot over medium heat (about 350°F / 175°C). Add the 1/4 teaspoon Fenugreek Seeds and cook until they splutter and turn fragrant, about 30 seconds.
3. 3Add the 1 chopped Onion, 3 cloves minced Garlic, and 1 inch grated Ginger to the pot. Sauté, stirring occasionally, until the onion is softened and the mixture is golden brown, about 8-10 minutes.
4. 4Add the 1 chopped Tomato to the pot and cook until it breaks down and becomes soft, about 5 minutes. Stir in the 1/2 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, and 1 teaspoon Coriander Powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Add the 1 medium Cauliflower, cut into bite-sized florets, and the 1 cup Fermented Bamboo Shoots to the pot. Sauté for 5 minutes, stirring to coat the vegetables with the spice mixture.
6. 6Stir in the 1/2 cup cooked Black-Eyed Peas and 2 whole Green Chilies. Add enough water to just cover the vegetables. Bring the mixture to a simmer over medium-high heat (about 375°F / 190°C).
7. 7Reduce the heat to low (about 300°F / 150°C), cover the pot, and simmer until the cauliflower is tender when pierced with a fork, about 20-25 minutes. Stir occasionally to prevent sticking.
8. 8Season the curry with salt to taste. Serve hot.

Substitutions

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