[Recipe] Sweet Potato Aloo Gobi

sweet potato aloo gobi

This recipe for aloo gobi is a direct result of me watching television on a Saturday afternoon. It was featured on an episode of Chef Michael’s Kitchen today on the Food Network.

I watch a lot of Food Network. It’s one of our “default” channels on the TV. I can watch those shows over and over again. Well, most of them. Some I’m not much of a fan of, but such is life.

This recipe was perfect timing for me too, as it fits in perfectly to the Wild Rose cleanse that I’m currently in the middle of undertaking. Today is the half way point, and this is something completely different than what I’ve been eating this week – a nice change.

Both my husband and I really enjoyed this aloo gobi recipe, which is typically made with white potatoes. It was warming and very filling. It would fit in nicely with most diets too, since it’s packed full of vegetables and healthy ingredients. It’s also vegetarian, and can be easily made vegan. Use ghee in place of the butter if you’d like to.

[Recipe] Aloo Gobi with Sweet Potatoes and Peas

Recipe courtesy of Chef Michael Smith

Serves 4 generously

1/4 cup butter
2 medium onions, chopped
1 Tbsp cumin seeds (I used 1 tsp cumin, since I didn’t have whole seeds)
2 Tbsp ground cinnamon
2 Tbsp curry powder
2 large sweet potatoes, cut into 1-inch chunks
1 head of cauliflower, cut into florets
1 tsp salt
1 1/2 cups water
1 cup frozen green peas

Melt the butter in a large skillet over medium heat. I know. It’s a lot of butter. But there are a lot of vegetables in this recipe too, right? I pretend they offset each other for balance.

Once the butter is melted, add the cumin and cook them for a minute or two.

Add the onions and sauté until they’re soft.

Add the cinnamon and curry powder to the onions and butter, and stir well for a minute or so.

Add the sweet potato and cauliflower to the pan and stir to coat them with the spices.

Add the salt and water and cover with a tight-fitting lid. Turn down the heat to low and continue cooking until the sweet potatoes and cauliflower are tender, another 20 minutes or so.

Add the peas. Stir the peas into the aloo gobi and cover again for another couple of minutes, until the peas are heated through.

Serve with chopped cilantro, if desired.

Sweet Potato Aloo Gobi

Author: thefrillyapron
Prep time:
Cook time:
Total time:
Serves: 4
This recipe for aloo gobi is was warming and filling. It’s packed full of vegetables and healthy ingredients. It’s vegetarian, and can be easily made vegan.
Ingredients
  • 1/4 cup butter
  • 2 medium onions, chopped
  • 1 Tbsp cumin seeds (I used 1 tsp cumin, since I didn’t have whole seeds)
  • 2 Tbsp ground cinnamon
  • 2 Tbsp curry powder
  • 2 large sweet potatoes, cut into 1-inch chunks
  • 1 head of cauliflower, cut into florets
  • 1 tsp salt
  • 1 1/2 cups water
  • 1 cup frozen green peas
Instructions
  1. Melt the butter in a large skillet over medium heat.
  2. Once the butter is melted, add the cumin and cook them for a minute or two.
  3. Add the onions and sauté until they’re soft.
  4. Add the cinnamon and curry powder to the onions and butter, and stir well for a minute or so.
  5. Add the sweet potato and cauliflower to the pan and stir to coat them with the spices.
  6. Add the salt and water and cover with a tight-fitting lid.
  7. Turn down the heat to low and continue cooking until the sweet potatoes and cauliflower are tender, another 20 minutes or so.
Serving size: 1/4 recipe Calories: 298 Fat: 13 Carbohydrates: 43 Sugar: 15 Fiber: 13 Protein: 8

 

3 responses to “[Recipe] Sweet Potato Aloo Gobi

  1. Hi! Would this be enough for a main course or would you serve a protein like fish or chicken with it?

    • We ate it over a bed of rice, but I didn’t cook any other protein with it. It was great like that, but if you wanted to cook a protein with it, that’d be great too.

  2. Pingback: Sweet Potato Aloo Gobi | EZFood

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