Recipe: Gājara Gobi

Carrots & Cauliflower!

This is a recipe I adapted from the traditional dish Aloo Gobi which is potatoes and cauliflower. In trying to lower my glycemic intake, other vegetables tend to get substituted for the sweet mushy nightshade and I find carrots to work really well. You could of course choose another vegetable such as broccoli, or summer squash, or even green beans. Use something you like and enjoy!

Ingredients:

1 smaller size head of cauliflower

1 1/2 cups chopped carrot (or baby)

**As a time saver you could buy one of those bags of broccoli, cauliflower, and baby carrots and use the whole thing!**

4 cloves garlic

2 inches ginger

1 chile pepper

1 cup water (in two halves)

2 tbsp coconut oil

1 tsp cumin seeds

1 tbsp ground coriander

1/4 tsp turmeric

salt to taste

2-3 stalks fresh cilantro

Directions:

1. Wash and chop cauliflower and carrots into smaller 1- 1 1/2" pieces. 

2. Mince or food process garlic and ginger. Put into small bowl.

3. Add 1/2 cup water, turmeric, and coriander. Whisk and set aside. (Your masala)

4. Mince or food process chile pepper. Set aside.

5. In a large pot melt coconut oil, add chile, wait 30 sec.

6. Add cumin seeds and wait til they stop popping. 

7. Add masala and stir. Cook until masala thickens and darkens slightly. About 2 minutes.

8. Add carrots and cauliflower and stir to thoroughly coat all the vegetables.

9. Add second 1/2 cup of water and salt.

10. Cover and cook for 10 minutes.

11. Uncover and continue cooking for 5 minutes.

12. Rough chop cilantro and stir in or garnish

ENJOY! 

BKBTY