This is a variation of Aloo Gobi; a Punjabi classic made with potatoes (aloo) and cauliflower (gobi), however I have omitted the potatoes to lighten up on the carbs. I love Indian food because it’s inexpensive and relatively simple to prepare, but more importantly, it never fails to light up my eyes, nose and tastebuds with its piquant flavors and vivid colors. This dish is filling, without being a total carb bomb (sans potatoes) and the leftovers are good for a couple of lunches during the week.The combination of cauliflower and green peas may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavors of ginger, garlic and onions. The turmeric does it’s part by imparting a golden hue to the cauliflower contrasting to the green peas, making this dish look exciting. Indian food is all about the use and combination of spices for amazing flavors. Even though there are a lot of spices in the ingredient list, you will find that they are staples.
- 1⁄4 cup coconut oil
- 2 teaspoons mustard seeds
- 1⁄2 teaspoon ground turmeric
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1 head cauliflower, cut into bite sized florets
- 1⁄4 cup water
- 2 cups green peas
- 1 teaspoon sea salt
- fresh ground black pepper, to taste
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup fresh parsley, for garnish
- In a large skillet, melt the coconut oil over medium heat. Add the mustard seeds and turmeric and saute until they begin to pop, about 30 seconds. Add the onion and saute until translucent, about 7 minutes. Then add the garlic and ginger, and saute until fragrant.
- Add the cauliflower and saute until lightly browned, about 5 minutes. Add the water, peas, salt, pepper and red pepper. Cover, reduce the heat to medium low and cook, stirring occasionally, until the cauliflower is fork tender, but not mushy. Serve in a bowl or platter, garnished with parsley.
I enjoyed this had to substitute olive oil 3 tbls. for the 1/4c coconut oil. (could not find it and wanted it easy to make) Also added teas. coconut extract to mix when I added the garlic and ginger. I did the 1/2 teas. of pepper flakes next time I would reduce to 1/4c. it can be over powering since there was no coconut oil to soak it up/cool it down. And lastly instead of the the parsley I used 1/4 cup of fresh mint (from my garden), really brighten up the aroma. thanks for sharing this great stuff. Really enjoyed this.
Footnote: Just as an after thought next time I'm going to toast with the turmeric and mustard seeds, 1/2 teas ground cumin & 1/2 tea. ground coriander, and when I add the garlic & ginger also add 1 teas.ground cardamon.