Aloo Gobi


This is the start of me trying to return to meatless Mondays. I might have cheated a little and made a chicken kabob for Chris, but getting him to eat vegan is like trying to feed Ellie green baby food. It just doesn’t work. I figure if I go meatless a few nights a week, it’ll even out. I find the trick to enjoying a vegan dinner is to have a lot of variety and a lot of color on the plate. I served this indian stew with spinach rice and salted heirloom tomatoes, and it was amazing.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion
  • 1 yellow bell pepper
  • 4 cups cauliflower
  • 4 medium potatoes, cubed
  • 1 can coconut milk
  • 2 tbsp tomato paste
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 knob of ginger, minced
  • 2 cloves garlic, minced
  • juice of one lemon
  • salt and pepper to taste

Directions

Chop and sautee the onion until golden brown. Then add the spices and tomato paste until fragrant. Then add the rest of the ingredients and cook until everything is tender. Add a bit of water if the coconut milk is too think. Garnish with cilantro if you like!

 

Nutrition for 1/4 of recipe

  • 394 calories
  • 22.4 (g) fat
  • 51.7 (g) carbs
  • 8.5 (g) protein

 

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