Sweet Potato Aloo Gobi

Name: Sweet Potato Aloo Gobi
Ingredients: generous drizzle of canola or olive oil; 1 medium head cauliflower, separated into florets; 1 onion, finely chopped; 1 Tbsp. grated fresh ginger; 1 Tbsp. garam masala; 2 tsp. ground cumin or 1 Tbsp. cumin seeds; 2 tsp. chili powder; 1/2 tsp. salt; 2-3 medium-large tomatoes, chopped; 1 large sweet potato, peeled and diced

AuthorJulie

Yields1 Serving

generous drizzle of canola or olive oil

1 medium head cauliflower, separated into florets

1 onion, finely chopped

1 Tbsp. grated fresh ginger

1 Tbsp. garam masala

2 tsp. ground cumin or 1 Tbsp. cumin seeds

2 tsp. chili powder

1/2 tsp. salt

2-3 medium-large tomatoes, chopped

1 large sweet potato, peeled and diced

Preheat the oven to 425°F. Drizzle a rimmed baking sheet with oil and spread the cauliflower out in a single layer; drizzle with a little more oil and toss the cauliflower around with your hands to coat the pieces. Roast for 10-15 minutes, until tender and golden on the bottoms and edges.

Meanwhile, heat a generous drizzle of oil in a large, heavy skillet. Add the onion and cook for a few minutes, until starting to soften. Add the ginger, garam masala, cumin, chili powder and salt and cook for a minute, then add the tomatoes and potato. Stir to combine everything well, pour 1/2 cup water over top and cover with a lid; reduce the heat to medium-low and cook until the sweet potatoes are tender - about 7 minutes.

Add the roasted cauliflower to the pan and stir to combine everything well. Serve immediately, as is, with rice or naan.

Categoryeating out, one dish, sweet stuff, vegetables, vegetarian