Potato and Cauliflower Curry (Aloo Gobi) Recipes

Potato and Cauliflower Curry (Aloo Gobi) Recipes - How Foods Fight Cancer

MAKES 6 SERVINGS

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food. For a hotter curry, increase the amount of cayenne.

1 cup water, as needed
1 onion, diced or thinly sliced
3 to 4 cups cauliflower florets
2 medium potatoes, peeled (if desired) and diced
1.2 teaspoon whole cumin seeds
1.2 teaspoon ground turmeric
1.2 teaspoon ground coriander
1.4 teaspoon ground ginger
1.4 teaspoon ground cinnamon
1.8 to 1.4 teaspoon cayenne
1 can (15 ounces) diced tomatoes, undrained, or
11.2 cups chopped fresh tomatoes
2 tablespoons apple juice concentrate
1.2 teaspoon salt


1. Heat 1.2 cup of the water in a large pot. Add the onion and cook and
stir over medium-high heat for about 3 minutes, until the onion begins
to soften. Lower the heat to medium and add the cauliflower and
potatoes. Continue cooking, stirring often, for about 5 minutes. Add
more of the water, 1.4 cup at a time, as needed to prevent sticking.

2. Toast the cumin seeds, turmeric, coriander, ginger, cinnamon, and
cayenne in a dry skillet over medium heat for about 2 minutes,
stirring constantly. Add the spices to cauliflower mixture along with
the tomatoes and their juice, apple juice concentrate, and salt and
stir to mix. Cover and simmer for about 20 minutes, or until the
vegetables are tender.

3. Stored in a covered container in the refrigerator, leftover Potato and
Cauliflower Curry will keep for up to 3 days.


Variation: For a sweeter curry, add 1.2 cup of golden raisins along with
the tomatoes.


PER SERVING: 91 calories; 0.4 g fat; 0.1 g saturated fat; 4.1% calories from fat; 0 mg cholesterol;
2.7 g protein; 20.9 g carbohydrate; 5.6 g sugar; 3.9 g fiber; 302 mg sodium; 53 mg calcium; 2.3
mg iron; 30 mg vitamin C; 66 mcg beta-carotene; 0.6 mg vitamin E