Purple Cabbage & Potato Curry (Aloo Gobi)

  

Aloo Gobi is a classic Indian dish of potatoes and cauliflower. In this Canadian version inspired by Anita Stewart we swap in cabbage instead of cauliflower, but both can be called gobi!  Since I had purple cabbage on hand that’s what I used but any cabbage will do.  Either way it’s a one pot, super simple, comforting dish that’s full of flavour and ready in 30 minutes flat.  Scroll on for step by step on how to make it.

Ingredients:

Spice mixture: 

  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) garam masala
  • ½ tsp ( 2mL) mustard seed (optional)
  • ½ tsp (2 mL) tumeric
  • ½ tsp (2 mL) cayenne pepper or hot pepper flakes

Veggies:

  • 2 tbsp (30 mL) vegetable oil
  • 1 medium cooking onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups (1L) potato cubed
  • 4 cups (1L) shredded cabbage
  • 1 tbsp (15mL) fresh ginger, grated
  • 1 cup (250 mL) water
  • Black pepper (ground)

Method:

  1. Heat oil in a large skillet over medium-high heat. Add the onions and garlic and cook until fragrant for a few minutes.
  2. Add the spice mixture (cumin, garam masala, mustard seed, turmeric, and cayenne and cook until toasted, 1 minute more. )
  3. Add potatoes, ginger, cabbage and water.  Season with ground black pepper and pinch of salt to taste.
     
  4. Reduce heat and cook, covered, until potatoes and cabbage are tender, 15 minutes.

 

 

 

 

 

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