Vegan Aloo Gobi (Potato and Cauliflower Curry)

Ingredients

• 2 medium Potatoes
• 1 medium Cauliflower
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato Paste
• 1.5 teaspoons Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Chili Powder
• 2 tablespoons Coconut Oil
• 2 tablespoons Cilantro

Instructions

1. 1Place a large pot or pan over medium heat (350°F / 175°C). Add the 2 tablespoons of coconut oil and let it melt and heat up.
2. 2Add the 1 medium chopped onion to the pot. Cook, stirring occasionally, until the onion is soft and a light golden brown, about 5 minutes.
3. 3Add the 3 cloves of minced garlic and 1 tablespoon of grated ginger to the pot. Cook for 1 minute more, stirring constantly, until you can smell their fragrance.
4. 4Stir in the 2 tablespoons of tomato paste, 1.5 teaspoons of garam masala, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, and 1/4 teaspoon of chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the 2 medium potatoes, cut into 1-inch cubes, and the 1 medium cauliflower, broken into bite-sized florets, to the pot. Stir everything well to coat the vegetables evenly with the spice mixture.
6. 6Pour in 1/2 cup of water. Cover the pot with a lid, reduce the heat to low, and let it simmer for 20 to 25 minutes. Check the vegetables periodically and stir. They are done when they are easily pierced with a fork.
7. 7Remove the pot from the heat. Garnish with the 2 tablespoons of cilantro. Serve hot.

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