- Sweet Potato Aloo Gobi

SWEET POTATO ALOO GOBI


¼ c butter
1 T whole cumin seeds
2 onions, diced
2 tsp ground cinnamon
2 T curry powder
2 large sweet potatoes, peeled and cut into 1 inch chunks
1 head cauliflower, cut into florets
Sprinkle or two of sea salt
Splash or two of water
1 c frozen peas
1 jalapeno pepper, small diced (optional)
1 bunch or cilantro or parsley

Melt the butter in a large skillet over medium heat. Add the cumin seeds and gently fry them for a minute or two to heat them through, removing any shelf staleness and brighten their flavour.

Add the onions and sauté until they have softened. Add the cinnamon and curry powder, stirring well for another minute or so. The direct head 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.

Notes:

1. I hate cilantro and used about 4 T fresh parsley instead.
2. I added the jalapeno with the sweet potatoes and cauliflowers.
3. I used chicken broth (about ¼ c) instead of water.
4. I served this with basmati rice and loved it! I also made roti but I am not great at it yet. When I am better I will post the recipe!