Potatoes & Cauliflower in Almond Butter
This recipe is my take on tradition aloo gobhi, a potato and cauliflower dish cooked slowly with aromatic spices. This is one of the recipes I came up with when I only had 2 potatoes and few cauliflower florets. Almond butter gives the dish a body and nuttiness which I love in this dish. Mixing nuts and nut butter in recipes is a very old tradition of indian cooking. Imagine all the nuts in the world and imagine all the vegetable in the world and begin to combine them with each other and you will be able make as many curries. The base or the idea behind it as the same as toasted nuts on your salad.
2 Medium potatoes, cut in small/medium cubes
1 C. cauliflower florets
2 TBS. of tomato paste
2 TBS. almond butter
1/2 C. water
1 Long green chilly sliced (optional if you do not like it spicy)
1 tsp. mild chilly powder
1 tsp. tumeric powder
1 tsp. garam masala
Salt to taste
1 TBS. cooking oil (I use grapeseed oil)
Quinoa, rice or bread cooking according to package directions to serve with the meal
Heat up a large skillet and then add the diced potatoes. Give it a mix so the potatoes are coated in oil and close the lid for 3 minutes. Mix them well so that they don't burn and cook for another 2 minutes.
Add cauliflower florets and toss them with the potatoes. Once the soften just a little bit (keep them crunchy) add 1/2 teaspoon of salt. Add tomato paste, almond butter, water and the spices. Let them cook on a medium high heat so all the ingredients are mixed well for about 2 to 3 minutes. Add more water to the consistency you like.
Add a little more salt according to your taste and turn off the heat. Add chopped green chilly( deseeded) before you serve.
Tip: Do not add salt to the potatoes or cauliflower in the beginning .The potatoes will not cook through and cauliflower becomes mushy.
Serve it over Rice, quinoa or bread
Enjoy, and namaste xoxo