Aloo gobi

Again, no photo, but this was too good to not post.  I pretty much followed the aloo gobi recipe in Sarah Kramer's La Dolce Vegan! cookbook, with just a few adjustments.  This is my favorite kind of comfort food - warm, soft, and fragrant - and it's nice and healthy.  The cauliflower is full of Vitamin C, and the spices have all kinds of restorative properties.  Have this for dinner, and you'll wake up the next morning feeling great. 

1.  Mix the following spices together in a small bowl, and set aside:

• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp cayenne
• 1 tsp salt
• 1/2 tsp turmeric 

2.  Combine and set aside:

• 1 vegan bouillon cube (I like this bouillon by Rapunzel)
• 1 cup hot water

3.  Add the following items to a soup pan, and saute until the onions are translucent:

• 2 Tbsp olive oil
• 1 large onion, chopped
• 2-inch chunk of fresh ginger, grated
• 1 jalapeno, finely chopped
• 4 cloves of garlic, minced (I use a garlic press, similar to this one)

4.  Add the spice mixture to the pan, and saute for 2 minutes, stirring constantly.

5.  Add the vegetable broth to the pan.  Then add the following:

• 2 lb. small red potatoes, skin on, diced into bite-sized pieces.

6.  Stir, cover with lid, and cook for 8-10 minutes, stirring occasionally.

7.  Add to the pan:

• 1 large head cauliflower, chopped into bite-sized florets.

8.  Stir, cover with lid, and cook for another 8-10 minutes, stirring occasionally. 

9.  Stir in the following:

• 1 cup frozen peas
• 1/2 cup chopped fresh parsley

10.  Cover with lid and let sit for 5 minutes.  Serve over fluffy jasmine rice mixed with Earth Balance margarine.