Aloo Gobi

Ingredients

• 2 tbsp oil
• 1 onion finely chopped
• 1 tsp freshly grated ginger
• 1 tbsp garam masala
• 1/2 teaspoon ground turmeric
• 12 curry leaves (pulled off their stalk)
• 1 chili (chopped (de-seeded if preferred))
• 12 - 15 baby potatoes (quartered)
• 1 head cauliflower (cut into florets)
• 1 cup frozen peas
• Salt to season
• squeeze of lemon juice
• 1 small bunch fresh coriander or parsley
• coconut shavings (optional)

Instructions

1. 1

   Heat the oil in a pan with a lid over a medium high heat and add the onion

2. 2

   Sauté for about 4 minutes until softened and starting to brown

3. 3

   Add the ginger and cook for 1 minute

4. 4

   Add the garam masala, ground turmeric, curry leaves and chili stir to cook for another 2 minutes

5. 5

   Add the potatoes and stir to coat them with the spices

6. 6

   Cook for a few minutes stirring occasionally

7. 7

   Add the cauliflower to the pan and stir to combine

8. 8

   Add 2 tbsp water, cover with the lid and allow to cook for about 20 minutes on a medium-low heat with occasional stirring until the cauliflower and potatoes are tender but still firm

9. 9

   Add a tbsp of water or two if the pan becomes too dry but you do not want a sauce to form

10. 10

    Add the peas and salt, cover the pan again and cook for another 5 minutes until the peas are tender

11. 11

    Drizzle with a squeeze of lemon juice

12. 12

    Garnish with the coriander or parsley and coconut shavings if used

13. 13

    Serve hot with rice, roti or naan