Aloo GhobiPosted March 8, 2016 by Moragh Lippert
1/2 head cauliflower cut into flowerettes
2 to 3 very large potatoes cubed
2 leeks or 1 medium sized onion
2 cloves garlic smashed
1 cup cooked chick peas or shelled frozen edamame or green peas
2 teaspoon black mustard seeds
1 teaspoon turmeric
1 teaspoon garam masala
2 teaspoon ground coriander
1/2 to 1 teaspoon Sambu Olek (chili garlic sauce – Spicy!) Optional
2 teaspoon coconut, olive oil or ghee
1 14 oz tin of coconut milk
1/2 to 1 cup organic raisins (soaked for 1 hour before) add soaking water
1/4 to 1/2 cup chopped cilantro (optional)
Lots of love!
Heat oil in a large skillet or heavy bottomed pan. Add mustard seed and heat just until it pops. Add rest of spices. Stir in onions and garlic. Stir until brownish add coconut milk, potatoes and cauliflower. Add chick peas, frozen peas or edamame 3 minutes before serving.
Adjust seasoning depending on how spicy you like it. I like to serve over brown rice and garnish with cilantro.