This delicious whole foods recipe for curried cauliflower, Japanese yam and potatoes is a spin on a traditional East Indian dish (aloo gobi). Japanese yam adds a touch of sweetness, but the dish can be made with just potatoes if the yams are not available. Likewise, if potatoes are not part of your diet, use the yams alone.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 1 medium potato, peeled and cut into bite sized pieces
- 1 medium Japanese yam, peeled and cut into bite sized pieces
- 1 tablespoon chopped ginger root
- 1 ½ teaspoons curry powder
- ½ head of cauliflower, cut into bite sized pieces
- 1 cup of vegetable broth or water
- Sea salt
- Chopped cilantro for garnish (optional)
Preparation:
Heat olive oil in a large sauté pan over medium high heat. Add onion, potato, and yam, and cook, stirring occasionally, for 10 minutes, until onions begin to brown slightly.
Add ginger and curry, and cook, stirring, for 1 minute. Add cauliflower and stir to coat with spices. Add broth and a large pinch of salt. Stir vegetables, cover, and cook 8-10 minutes, until cauliflower is tender. Allow any residual liquid to evaporate, season to taste and serve, garnishing with cilantro.
Serves 4-6
Copyright 2009 by Jen Hoy
