Aloo Gobi gravy

Ingredients for 4 servings:

• 1 large onion(s), diced
• 1 bunch coriander leaves, roughly chopped, separate the leaves from the stems
• 1 chili pepper(s), green, chopped
• 1 large cauliflower, divided into equal florets
• 3 large potatoes, peeled and cut into equal-sized cubes
• 1 can/n tomatoes, chopped
• 1 cube of fresh ginger root, side length 2cm, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp cumin, crushed in a mortar
• 2 tsp ground turmeric
• 1 tsp salt
• 2 tsp Garam Masala, ground
• 60 ml oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

gravy = gravy, vegan curry with cauliflower and potatoes, from North India,

Heat the oil in a large pan and sauté the onions with a teaspoon of cumin over low heat for about 20 minutes, until the onions are translucent and golden brown. Then add the chopped coriander stalks, turmeric and salt and sauté briefly. Add the chili and tomatoes and let the curry simmer for a while. Now add the ginger and garlic, stir and continue to simmer. Add the cauliflower and potatoes and a little water. Now simmer the curry for 20 minutes, until the potatoes are tender. Add the garam masala, stir again and finally add the coriander leaves to the curry. The curry can be removed from the heat and should be left to stand, covered, for as long as possible before serving.