Aloo Gobi - Potato & Cauliflower Curry, Shara Style!

Here is a recipe for one of my favourite meals. I make this often and it's always very popular. It's really easy, cheap, suitable for folks who have special dietary needs such as Gluten Free diets, or who have fructose malabsorption and/or intolerances AND for vegetarians, and vegans (if you omit the yoghurt when serving, and use vegetable stock). It's also very easy to double this recipe when you need to feed a large group of friends (and great if you're on a limited budget). But most importantly, it's VERY tasty! (Even better the next day!!)

Aloo Gobi - Cauliflower and Potato Curry (Shara style!)

Ingredients:

1 tbs oil

1 tsp black mustard seeds

1 tsp cumin seeds

1 tbs minced fresh ginger

650g potatoes, diced

650g cauliflower, cut into small florets

700g Passata (Sugo di Pomodoro)

1/4 tsp ground cumin

1/2 tsp turmeric

1/2 tsp garam masala

2 tsp ground coriander

1 tbs brown sugar

1 cup veggie/chicken stock

salt to taste

Fresh Coriander (or parsley) to serve

Fresh lemon wedges to serve

250g plain yoghurt to serve

Heat oil in a large, heavy saucepan over moderate heat. When oil is hot, add mustard seeds, when they crackle, add cumin seeds and saute until cumin seeds darken a few shades. Add ginger, saute for a few minutes, then add potatoes and cauliflower.

Stir fry the veggies for 4-5 minutes.

Add passata, turmeric, garam masala, ground cumin, ground coriander, sugar, half the stock and salt to taste. Mix well, reduce heat to low, cover saucepan, and stirring occasionally, cook for 20 minutes, or until veggies are tender. Take care not to over stir the veggies as you might break up the potatoes.

If it seems a little dry or you would like the sauce a little more saucy add the remaining stock.

Serve with fresh coriander, yoghurt, lemon wedges, rice, a bit of salad and some flat bread or pappadams. Yum!

*You can also substitute some of the potato for some sweet potato/kumara for something different. It's delicious!!

*This recipe can easily be made vegan by omitting the yoghurt and only using vegetable stock.

*To bulk up this recipe you can add a tin of chickpeas, as long as that suits your dietary needs :-) Some folks with fructose malabsorption or intolerance can't have legumes.