Sweet Potato Aloo Gobi
In India, aloo gobi means “potato cauliflower”: it’s one of their most common vegetable dishes. It’s one of my family’s favourites too, partly because it’s so easy to make, but mostly because it’s full of so much addictive bright flavour. It’s normally made with plain white potatoes and cauliflower, but, for even more colour, flavour and nutrition, this version uses sweet potatoes instead.
1 tablespoon whole cumin seeds
2 onions, diced
2 teaspoons ground cinnamon
2 tablespoons curry powder
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, cut into florets
a sprinkle or two sea salt
1/2 cup water
1 cup frozen peas
1 bunch cilantro, chopped
Add the onions and sauté until they soften. Add the cinnamon and curry powder and stir well for another minute or so. The direct heat of the sauté dramatically brightens the flavours of the spices.
Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.
Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.
Just before serving, stir in the peas and cilantro, quickly heating them through.