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Sweet Potato Aloo Gobi

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
1

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.

2

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.

3

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