Friday, April 9, 2010

The lazy vegetarian: Indian night

Megan's Lazy Aloo Gobi with Pumpkin Pie Spiced Rice

I never met a spice mix I didn't like. Curry purists will tell you that you should make your own mix but I just buy a big container of premixed curry and use it liberally. A mix may contain cumin, coriander, turmeric, pepper, Ginger, coriander and/or cardamom. If you like one of these spices more than the other (I can't get enough cinnamon in this dish) buy it and add extra to taste.

1/4 cup olive oil
1 medium onion, chopped
1/4 cup curry mix (choose your favorite mix, this might take a little trial and error)
3 cloves of garlic, minced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk (Light coconut milk can be substituted)
3 large Yukon Gold potatoes, cubed (you can peel if you'd like but I leave them unpeeled)
1 medium head cauliflower, chopped into bite size pieces
3 cups of your favorite rice, cooked
1 tablespoon pumpkin pie spice mix (sounds weird, but go with me)

1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and curry mix. Continue to cook until onion begins to brown.
2. Stir in tomatoes and coconut milk. Stir until mixture begins to boil, then put in the potatoes and cauliflower. Blend well. Reduce heat to low and cover.
3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks).
4. Add pumpkin pie spice to the rice and stir. Serve the aloo gobi on top of the rice. enjoy!

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