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Introduction
This wholesome curry traces its roots to Northern India, where vegetable-based dishes have been perfected over centuries. Known as 'Aloo Gobi Palak' in traditional Indian cuisine, this dish exemplifies the Indian philosophy of combining healing spices with seasonal vegetables. Originally created as a way to incorporate multiple vegetables into one nutritious meal during harvest season, it has evolved into a beloved comfort food that's now enjoyed worldwide. The addition of spinach, a more recent adaptation, adds both nutritional value and a beautiful green hue to this classic combination.
Ingredients
• 1 large cauliflower head (about 2 pounds), cut into florets
• 3 medium potatoes (about 1.5 pounds), peeled and cubed into 1-inch pieces
• 2 cups fresh baby spinach, washed and dried
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and grated
• 2 tablespoons vegetable oil or coconut oil
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 medium tomatoes, diced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• Fresh cilantro leaves for garnish
• 1 lime, cut into wedges for serving
Step 1:
Heat oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until translucent.
Step 2:
Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Step 3:
Stir in curry powder, turmeric, cumin, coriander, and chili powder. Toast spices for 30 seconds until aromatic.
Step 4:
Add diced tomatoes and cook for 3-4 minutes until they begin to break down.
Step 5:
Add cauliflower florets and potato cubes, stirring to coat with spices.
Step 6:
Pour in coconut milk and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until vegetables are tender.
Step 7:
Stir in fresh spinach and cook for 2-3 minutes until wilted. Adjust seasoning to taste.
Q: Can I make this curry ahead of time?
A: Yes, it actually tastes better the next day as flavors develop. Store in refrigerator and reheat gently.
Q: Can I freeze this curry?
A: Yes, freeze for up to 3 months without the spinach. Add fresh spinach when reheating.
Q: How can I make this curry less spicy?
A: Reduce or omit the red chili powder and use mild curry powder.
• Sweet potatoes can be substituted for regular potatoes.
• Frozen spinach (10 oz package) can replace fresh spinach.
• Light coconut milk can be used to reduce calories.
• For extra protein, add chickpeas or tofu.
• Choose firm, white cauliflower heads without brown spots.
• Yukon Gold or Russet potatoes work best in this recipe.
• This recipe is naturally gluten-free, dairy-free, and vegan.
• Spice levels can be adjusted according to preference.
Serve hot over steamed rice, garnished with fresh cilantro and lime wedges.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop or microwave.
Prep all vegetables before starting to cook. The cauliflower and potatoes should be cut to similar sizes for even cooking.
- Don't overcrowd the pot when sautéing onions for better caramelization
- Toast spices to enhance their flavor, but don't burn them
- Add spinach at the very end to maintain its bright color and nutrients
Replace potatoes with sweet potatoes for a sweeter flavor, or add chickpeas for extra protein. For a lighter version, use light coconut milk.
Serve with Basmati Rice, Naan Bread, or Quinoa. Pairs well with Indian Chai or a light beer.
Year-round, but particularly comforting in fall and winter months
Contains coconut milk. May contain mustard (in curry powder). Free from gluten, dairy, eggs, nuts, soy, and shellfish.
