I just love Indian food. After Puerto Rican or Cuban food, it’s my absolute favorite. There ain’t nothing more comforting to me than sitting down with a steaming plate of mattar paneer (with no peas…because I’m weird like that) over rice. Now that I’m grain free, rice is no longer an option for me, so I go for my next favorite Indian dish: aloo gobi. Now, traditionally, aloo gobi involves stewed tomatoes, potatoes and cauliflower. But, here’s the thing: I like stewed chickpeas, too. So, a few years ago I tried something really crazy: I made aloo gobi with chickpeas. Yes, I’m a wild one. I tried it once, and I’ve never gone back.
Now known throughout my family as “the Indian dish”, it’s requested regularly for our weekly Sabbath meal, and I am convinced it was the dish that turned a few of my family members around on the whole Indian cuisine thing. And, really, what’s not to love? You start with a rich tomato-based broth, flavored with Indian spices. Throw some potatoes, cauliflower and chickpeas in, and let the vegetables simmer with the Indian spices until fork-tender. And, voila, in less than half an hour, you can have a restaurant-style Indian curry dish right at home.
Potato, Cauliflower & Chickpea Curry
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground curry powder
- 1 teaspoon ground turmeric
- 2 teaspoons salt, plus more to taste
- 28 oz. crushed tomatoes
- 1 cup cubed potatoes
- 2 cups chopped cauliflower florets
- 3 cups cooked chickpeas (or 2 x 15 oz. cans)
- 3 cups water
In a large pot, over medium-high heat, cook the garlic and spices until fragrant, about 1 minute. Add the crushed tomatoes, potatoes, cauliflower, chickpeas and water, and stir until combined. Bring the curry to a boil, then cover the pot and reduce the heat to medium.
Cook the curry over medium heat, stirring occasionally, until the vegetables are fork-tender, about 25-30 minutes. Taste and add more salt, if needed. Let cool slightly, serve over rice, and enjoy!