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Sweet Potato Aloo Gobi
Aloo (potatoes) gobi (cauliflower) is a potato-cauliflower curry; this version, inspired by Bal Arneson’s beautiful new cookbook, Everyday Indian, uses sweet potatoes for a flavour and nutritional boost. (Use the larger, darker-fleshed sweet potatoes rather than those that are longer, thinner and paler-fleshed.) The tomatoes melt around the sweet potatoes and cauliflower, mingling with the spices and creating a sticky-sweet, smoky almost-sauce.
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.
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