Aloo Gobi with Chickpeas

Name: Aloo Gobi with Chickpeas
Cuisine: Indian
Ingredients: 2 tsp (10 mL) ground cumin, or 1 Tbsp (15 mL) cumin seeds; 2 tsp (10 mL) ground cumin, or 1 Tbsp (15 mL) cumin seeds; 1 Tbsp (15 mL) grated fresh ginger; 1 Tbsp (15 mL) garam masala; 1 medium head cauliflower, separated into florets; 1 onion, finely chopped; Canola or olive oil, for cooking; Canola or olive oil, for cooking; 2 cups (500 mL) cooked chickpeas or red kidney beans, or a 19 oz (540 mL) can, rinsed and drained; 1 smallish sweet potato, peeled and diced, or 2 thin-skinned white potatoes, diced (about 3 cups/750 mL); 2 cups (500 mL) cooked chickpeas or red kidney beans, or a 19 oz (540 mL) can, rinsed and drained; 2 to 3 tomatoes, chopped; 1 smallish sweet potato, peeled and diced, or 2 thin-skinned white potatoes, diced (about 3 cups/750 mL); 2 tsp (10 mL) chili powder; ½ tsp (2.5 mL) salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Aloo (potatoes) gobi (cauliflower) is a potato-cauliflower curry; this version incorporates beans and uses sweet potatoes for a flavour and nutrition boost. The tomatoes melt around the sweet potatoes, mingling with the spices and creating a sticky-sweet, smoky almost-sauce.

Ingredients

Canola or olive oil, for cooking
1 medium head cauliflower, separated into florets
1 onion,

Asia
India
Main course
Gluten-free
Vegan

Method

Preheat the oven to 425°F.

Spread the cauliflower out in a single layer on a rimmed baking sheet; drizzle with oil and toss around with your hands to coat the pieces. Roast for