Spicy Stewed Cauliflower & Potatoes
Submitted by pephook2
An Indian-style aloo gobi with potatoes and cauliflower stewed in cayenne, turmeric, lemon juice, and green chilies. Vegan, simple, and full of warm spice.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minAloo gobi by any other name, and it’s just as good.
Potatoes get browned with onions until they start to pick up color, then cayenne, turmeric, and a generous pour of lemon juice go in to coat everything in golden, tangy spice. Cauliflower florets and sliced chilies join the pot with a splash of water, and the whole thing stews gently until the vegetables are tender and the flavors have melded together.
No cream, no fuss. Just honest vegetables and bold spice. Serve it with warm naan or alongside dal and rice for a full Indian spread.
Kitchen Tips
- Brown the potatoes well before adding the spices. That crust adds texture and keeps them from falling apart during the stew.
- Add water sparingly, just a quarter cup at a time. You want the vegetables to stew, not swim.
- The lemon juice is the secret weapon here. It brightens the whole dish and keeps the cauliflower from tasting flat.
Ingredients
Directions
Heat oil in large pot over medium low heat.
Add onion and cook until it turns brown, stirring occasionally.
Stir in potatoes and cook until they begin to brown.
Stir frequently. Add cayenne, lemon, salt and turmeric.
Cook for 2 to 3 minutes.
Add cauliflower and chilies and stir well.
Add about ¼ cup water.
Continue to cook until the vegetables are tender, adding more water if necessary.
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