Aloo Gobi
Can't eat nightshades anymore but you are craving aloo gobi? Look no further. This dish is full of flavor featuring sweet potatoes and cauliflower.
Ingredients
- 1 large white sweet potato (2 cups) You can also use regular potatoes if you tolerate them
- 1/2 head large cauliflower (2.5 cups)
- 1/2 small onion
- 3 cloves garlic
- 4 Tbsp coconut cream (the thick part on top of the coconut milk)
- 2 Tbsp curry powder (see notes below for a AIP and nightshade-free version)
- himalayan pink salt
- pepper (omit on AIP)
Instructions
- Preheat 1 inch of water in a medium boil with a steamer basket on medium heat. Peel and cut sweet potato into small pieces, wash and cut cauliflower into florets. Add to steamer basket and steam for 10-20 minutes with the lid on until the sweet potatoes and the cauliflower florets are fork tender.
- In the meantime, peel and dice onion, mince garlic.
- When the veggies are done heat a large pan over medium heat. Once hot add avocado oil and fry onions and garlic until translucent. Add coconut cream and curry powder and stir until you have smooth mix. Add sweet potatoes and cauliflower and cut into smaller pieces. Season with salt and pepper.
- Enjoy as is or wrapped in a roti. If you have some leftover chicken, mixing it into the aloo gobi tastes very delicious as well.
Notes
AIP curry powder:
3 tsp turmeric powder
2.5 tsp garlic powder
2 tsp ginger
1 tsp dried cilantro leaves
1/4 tsp cinnamon
1/8 tsp cloves
Nightshade-free curry powder:
3 tsp turmeric powder
2.5 tsp garlic powder
2 tsp cumin
2 tsp ginger
1 tsp coriander
1/2 tsp pepper
1/4 tsp cinnamon
1/8 tsp cloves