Roasted Aloo Gobi. V. GF.

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My go-to, favorite dish when we go out for Indian is Aloo Gobi.  It’s a cauliflower & potato dish served with rice.  I love spicy food and always order it off-the-charts hot.  I think if I could, I would eat this pretty much every day of my life. I do prefer, however, not to eat out and to make my own food.  My stomach isn’t a fan of a lot of oil or grease and typically kills me on my next day of running.  So with that, I wanted to create a clean, less-than-normal oil in the recipe. Plus, you can control the spiciness of the dish yourself.

This recipe prep takes the longest – once the potatoes and cauliflower are ready – the dish takes minutes to make.  I served it to my dad first (someone always eats the photographed dish) and he loved it!  He’s always my barometer being the old-school Italian carnivore who fears all my vegan dishes 😉

Ingredients:

One large head of organic cauliflower, washed and cut into bite-sized florets
One pound or more of small red potatoes, skin on – washed and quartered
Spray coconut or olive oil
Salt
Olive oil
1 inch piece of fresh ginger, peeled and then grated
1 tablespoon of ground cumin
1/2 teaspoon of ground turmeric powder
1/4 teaspoon or less of ground cayenne
1/4 teaspoon of salt
1/4 cup of water
Handful of fresh cilantro leaves – washed and stems removed

Directions:

I recommend serving this dish over rice.  Please cook according to package directions and keep aside until the vegetables are ready to plate.

Preheat your oven to 425 degrees.  Spray your baking sheet with coconut or olive oil and then add your cauliflower and potatoes.  Roast for 18-20 minutes and then flip the veggies as best as you can so the other side can brown up nicely.  Bake for another 15 minutes or so.  The veggies should be fork-tender and lightly browned.  Once cooked, remove and set aside.

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Into your large Dutch oven or pot, add a drizzle of oil over medium heat.  Once hot, add your spices and give them a good stir.
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Then proceed to add all of your vegetables & water and toss to coat.  Serve immediately over rice and enjoy.
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fitness_update

I finished last week with my highest mileage that I’ve ever done – 70.02 miles.  I’m super proud of all that hard work and appreciate each of the good, bad and ugly miles.  Today is a rest day and very much needed.  My body is horribly sore from lifting and my core work on Monday.  Thankfully got 10 hours of sleep in and will be taking it easy today.

Sunday:  13.2 miles trail run on a very hilly course with my husband
Monday: 11 miles treadmill progressive miles (increased my speed with each incremental mile) & weights
Tuesday: 13 outdoor miles
Wednesday: Rest day.

That’s it from here!
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— Knead to Cook

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2 Comments

  1. I am soooooo going go try this recipe for my lunches next week, think I’ll add some squash, sine theybare already purchased. Thanks for the spices!

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