Aloo Gobi

By devogirl

Ingredients

• 1 cup vegetable stock, divided
• 1 tablespoon fresh ginger, minced
• 2-3 cloves garlic minced
• 1 small onion, diced
• 18-ounce can tomato sauce
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Ground turmeric to taste
• Paprika to taste
• 1 tablespoon ketchup
• 1 russet potato, diced
• 1 head cauliflower, chopped into florets
• 1 teaspoon garam masala, plus more as needed
• Cayenne pepper to taste
• Chopped fresh cilantro for garnish

Preparation

Step 1

1. Line a medium pot with a thin layer of vegetable stock and saute ginger, garlic, and onion over high heat until onions arc translucent.
2. Add tomato sauce, then stir in coriander, cumin, a few dashes of turmeric for color, and 1-2 dashes of paprika and ketchup.
3. Add potato and cauliflower and stir to coat everything well. Add remaining stock and stir again.
4. Cover and bring to a boil. Once boiling, decrease heat to low and let simmer for 20 minutes or until vegetables are fork-tender and soft.
5. Add 1 teaspoon garam masala and cayenne as desired. Taste, adding salt or more garam masala as needed.
6. Serve over cooked brown rice, it desired, and garnish generously with chopped fresh cilantro.