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

Instructions

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