Many people around the world fear what they consider to be “foreign” food.  Please do not be one of them! Speaking as an American, most people that I know tend to stick with the foods they grew up with, and occasionally branch out into culinary territory stemming loosely from their ethnic backgrounds.  Yes, there is the occasional trip to the Chinese food restaurant, the taco joint, and perhaps to the local Italian place to get some pizza or spaghetti and meatballs, but for the most part, they stick to what they know.

I am asking you to jump out of the box a little bit! Indian food is amazing.  The colors, textures, and flavors are a wonderful explosion in your mouth and I don’t necessarily mean spicy hot either.  Yes, Indian food can be HOT, but if you make it yourself, you can control that factor.   If you are new to Curry Powder, make sure you buy sweet curry powder, or if you can’t find that, use less than is recommended in the recipe, so that you can get used to the taste and heat.  Hot curry powder is available as well, but unless you are a huge fan of insanely spicy food, I would discourage using it, at least at first.  If you make your dish too hot, make sure you have some plain yogurt and some cucumbers handy to kill the burn…… on second thought, have them around anyway, they are delicious as an accompaniment.

Most Indian food with the exception of Naan Bread, tends to be gluten free.  Wonderful dishes are prepared and served with rice, which is perfect for the family that needs to avoid gluten.  Personally I love to eat Vegetarian, and this recipe has everything you need for a healthy vegetarian meal with the addition of some Basmati Rice.  Again, try to buy organic ingredients when possible.

**CAN’T LIVE WITHOUT** Penzeys Spices.  LOVE this website!  You can get every spice you have ever dreamed of at reasonable prices.  Little 1/4 cup jars are available in all of the Indian spices I have listed, although you may want to invest in larger ones after you try this recipe!

Penzey’s Spices!

ALOO GOBI

3  Tablespoons oil (I like to use Organic Virgin Coconut Oil)

3/4 to 1 teaspoon black or brown mustard seed

1/2  large onion, finely chopped

2 medium potatoes, cut into 1/2 inch cubes

4 ripe tomatoes, chopped

1 Tablespoon grated fresh ginger

1/2 Cup water

1 large cauliflower, cut into florets

1 13 to 15 ounce can of garbanzo beans (chick peas), rinsed

1/4 teaspoon ground Turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 teaspoons garam masala or curry powder

1/2 teaspoon salt

Heat the oil in a very large frying pan or dutch oven over low heat.  Add the mustard seeds. cover the pan and wait for them to pop.  Turn the heat to medium and add the onion and cubed potatoes.  Stir every few minutes, and fry until they are lightly browned.

Add the turmeric, cumin, coriander, garam masala, and or curry powder, and salt to the pan and fry for a couple of seconds, stirring to mix the spices.  Add the tomato, water, garbanzo beans and ginger, and stir again.  Add the cauliflower florets, and stir until well mixed, and cauliflower is coated with spices.  Increase the heat to medium high, and bring the mixture to a boil.  Reduce the heat to medium low, cover and simmer, stirring occasionally about 15 minutes, or until cauliflower is tender.  Adjust the salt if necessary.

Uncover the pan, and if the sauce is too runny, simmer for another couple of minutes before serving.  This recipe makes 4 generous dinner servings.

Not only is this delicious and gluten free, but it is also low carb, and very healthy.  If you want to try it as a side dish along with your fried chicken or steak, it goes well there too, and for you ‘I don’t like cauliflower that much’ people… the spices make the cauliflower not taste that much like cauliflower!  It is a good way to get a healthy vegetable in you without having it taste like its ‘pure’ self!

I urge you to try this recipe soon.  It makes a good and exotic addition to your holiday buffet table as well.  Just put it in a covered chafing dish or serve it at room temperature as a side.  Your guests will be impressed that you are such an adventurous cook, and ask for your recipe so that they can be more like you!!!

Hugs & Namaste

Marcie/Pepperchick

Aloo Gobi with Basmati Rice, plain Greek Yogurt and Cucumber.