Aloo Ghobi

Ingredients

• 65ml mustard seed oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon cumin seeds
• 1 (400g) tin diced tomatoes
• 1 (400ml) tin coconut milk
• 2 tablespoons ground coriander
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• 1 tablespoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon minced ginger
• 1 teaspoon ground cardamom
• 3 large potatoes, peeled and cubed
• 1 medium head cauliflower, chopped into bite size pieces
• 1 (400g) tin chickpeas, drained
• 2 tablespoons garam masala

Preparation method

1.

Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.

2.

Stir in tomatoes and coconut milk and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower and chickpeas. Blend well. Reduce heat to low and cover.

3.

Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir and cook for an additional 5 minutes.