Indian Aloo Gobi (Potato & Cauliflower Curry)

Ingredients

• 3 whole Yukon Gold Potatoes
• 1 head Cauliflower
• 1 whole Yellow Onion
• 4 cloves Garlic
• 1 tbsp Fresh Ginger
• 1 tsp Ground Turmeric
• 1 ½ tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Garam Masala
• 1 can (14.5 oz) Diced Tomatoes
• 2 tbsp Vegetable Oil
• ¼ cup Fresh Cilantro
• 2 cups Basmati Rice

1. 1Cook basmati rice according to package directions.
2. 2Heat vegetable oil in a large skillet over medium heat. Sauté onion 5 minutes. Add garlic and ginger, stir 30 seconds.
3. 3Add turmeric, cumin, coriander, and garam masala. Stir 1 minute.
4. 4Add potatoes and cauliflower. Toss to coat with spices. Add diced tomatoes and ¼ cup water.
5. 5Cover and cook 15–18 minutes, stirring occasionally, until potatoes and cauliflower are tender and sauce has thickened. Season with salt to taste.
6. 6Serve over rice topped with fresh cilantro.