We’re on the downward slope folks. We’re past the peak of summer, the days are getting cooler (I mean, it’s still _pretty warm_ but that’s on me being English and never being happy with the temperature).
The good news though is that we can start making warm, comfort dishes to carry us into the exciting winter months (and trust me, we have some great stuff in store!) and for me nothing really says “comfort” and “warm” like Indian food.
Indian food is so delicious and varied and, if you didn’t already know, India is a food heaven for Vegans. Many national, regional and household dishes are just plant-based by virtue, with vegetables playing the starring role and proving that with just a pinch of spice the best tasting thing you’ve ever eaten doesn’t have to contain animal derived ingredients.
I have eaten Indian food for the majority of my life with my first and some of my greatest experiences attributed to my incredible Aunt, Katrina (who, for reasons besides simply this, is one of my greatest life role models). I have so many fond memories, like when a colleague of mine took charge of our canteen at work and gave everyone a masterclass in wonderful traditional dishes. Even just the simple ones make a big difference; like how Andreea and I often have Indian food on our most important days: anniversaries, birthdays… anything and everything!
Hard to imagine Andreea wasn’t really a big fan of Indian food before we started dating… but it all worked out, hey?
I love cooking Indian food so much, from the complex layers of spices you can use, to simply the way it leaves the kitchen smelling (I could stand in there ALL night just enjoying it). I know some recipes that I lean on often, that you’ll be getting soon don’t worry, but also end up usually making recipes as created by the AMAZING pool of vegan Indian recipes and cooks on the internet, like Vegan Richa (my personal favorite!)
So then, why Aloo Gobi, of all the dishes we could have made? Well we’ve had a bit of a love affair lately with these gorgeous vegetables:
Cauliflower has been the showstopper in our Buffalo ‘Wings’ and Potatoes are just THE BEST, don’t you think? You can do anything with them (well I wouldn’t clean my windows with them, but you know what I mean!) so naturally we knew from experience that simply combining them would result in one of our favorite Indian dishes of all time… Aloo Gobi.
Only one problem though – oil plays a pretty big role in a lot of these dishes, and Aloo Gobi is generally more of a stir-fry style dish anyway, with cooks frying off the spices, the cumin seeds and the chili up-front to imbue the oil with their complex, satisfying flavors… But as you’ll know from my past few recipes, we’ve been trying to see where we can cut out any unnecessary oil… so, I improvised. This is why the below recipe is my interpretation of Aloo Gobi, and whilst it takes a bit of a different approach, the result is still pretty delicious and much healthier to boot! The key is roasting the veg in the spices, and they come out beautifully charred and smokey, but not burned:
This dish also stores and reheats very nicely – I’d recommend serving it with rice to make it EXTRA carb heavy, or on it’s own as a light but filling lunch!
So all I can say is I hope you enjoy and let me know what you think!
A different take on Aloo Gobi
A different take on a classic Indian dish, filled with flavor and perfect as a main or side dish.
For the roasted vegetables:
- 2 small Heads of Cauliflower, chopped into florets
- 5-6 medium Potatoes, chopped into bite size pieces
- 1 tsp Ground Coriander
- 1.5 tsp Ground Cumin
- 1.5 tsp Chili Powder
- 1/2 tsp Ground Turmeric
- 1/2 tsp Ground Ginger
- 1 tsp Sea Salt
- pinch of Black Pepper
For the tomato based sauce:
- 1 large Onion (any color), finely chopped
- ~1 tsp grated or finely chopped fresh Ginger
- 4-5 cloves Garlic, finely chopped
- 2 large Chili Peppers, roughly chopped
- 1 can Chopped Tomatoes
- 2 tbsp Tamari
- 1 tbsp Maple Syrup
- Juice of 1/2 a Lemon or Lime
- 1 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1.5 tsp Chili Powder
- 1/2 tsp Ground Turmeric
- Salt and Pepper to taste (be generous with the salt!)
- Pre-heat your oven to 180C (350F) and line a large baking tray with baking / grease-proof paper
- Throw the potatoes and cauliflower together with the spices until evenly coated and then space out on the baking tray and bake for 30 minutes, turning half way
- Whilst the vegetables are baking, in a large non stick pan on a high heat cook the onions off in a tablespoon of water (extra awesome tips here) and when it is just beginning to turn translucent, add the tamari and maple syrup to add an extra depth of flavor and cook for a further minute
- Add the garlic, ginger and chili and cook until all of the bitterness is gone from the garlic (about 2 minutes) stirring frequently
- Add the spices and stir through just until they start to release their aromas and then just before they start to burn add the lemon/lime juice and tin of tomatoes, then turn the heat to low and allow to bubble away until the baked vegetables are ready
- Remove the potato and cauliflower from the oven and add it to the pan with the sauce and stir through, cooking for a further couple of minutes on low until all of the flavors are combined, serve when ready
The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!