Aloo Gobi is one of my favourite Indian dishes, tied with Palak Tofu. I hope I’ve done this flavourful dish justice here. As I’ve said before, cooking in the slow cooker is a great option for hot days when you don’t want to heat up the kitchen; or when you want to prepare something early in the day, and know that you’ve got a well-cooked meal to enjoy later. This is another recipe that features seasonal vegetables picked up from the local farmers market. Using locally grown vegetables really amps up the flavour to any dish.
Prep time: 20 mins
Cook time: 3 – 4 hours on high heat or 5 – 6 hours on low
Makes 6 servings
- 4 garlic cloves peeled
- Thumb-size knob of garlic (washed)
- 2 chili peppers
- 1 tbsp cumin
- 1/2 tbsp turmeric
- 1/2 tbsp ground coriander
- 2 tbsp curry powder
- 2 tbsp coconut oil
- 1/2 large onion diced
- 1 medium tomato diced
- 2.5 cups (about 500 g) diced potatoes – I used small white potatoes
- 1 small cauliflower head broken into florets
- 1.5 cups of frozen peas
- 1 can of coconut milk
- 1 tsp salt
- To make the curry paste, put all of the ingredients into a food processor and purée until it forms into a dry paste – you may have to scrape the sides and blend several times.
- Add 2 tbsp of coconut milk into the slow cooker
- Add diced onions, diced tomatoes, diced potatoes, cauliflower florets, and frozen peas to the slow cooker.
- Add in the curry paste and pour in coconut milk.
- Add salt.
- Stir all the ingredients together, and make sure all of the veggies are coated with curry paste and coconut milk.
- Cover and let cook on high for 3 – 4 hours, stirring occasionally.
- Serve with brown rice or naan bread and garnish with cilantro or parsley. Enjoy!