You will never have tasted Aloo Gobi like this before. This is one of the most taste bud tingling curry dishes you will ever eat. It is simply stunning, even if I say so myself. Be sure you make a lot of this as this as the dish will be empty before you know it.

INGREDIENTS

300 g cauliflower, cut into florets

300 g potato, peeled and chopped into bite size pieces

2 heaped teaspoons coconut oil

200 ml water

1/2 teaspoon turmeric

1 teaspoon mustard seeds

2 cloves garlic, minced

1 square inch ginger, minced

1 medium onion, finely sliced

250 g tomatoes, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garam masala

1/2 teaspoon chilli powder (optional)

1 teaspoon methi leaves (optional)

1 teaspoon agave nectar

3/4 teaspoon sea salt

1 teaspoon lemon juice

Fresh coriander, chopped (optional)

METHOD

In a large pan, fry the cauliflower and potato in 1 of the teaspoons of coconut oil, until slightly browned.

Pour in 150 ml of the water and add the turmeric. Bring to the boil, cover and turn the hear to low and cook the vegetables until tender but not too soft.

Meanwhile, in another pan, add the other teaspoon of coconut oil and when hot put in the mustard seeds. When the seeds start to pop add the  garlic and ginger and fry for a few seconds.

Add the onions, plus a pinch of salt and continue to fry until the onions are golden brown. Add the tomatoes and the other 50 ml of water along with all of the other ingredients.

Cook for 4-5 minutes and then add in the cauliflower and potato.

Stir well and cook for another 2-3 minutes. If the mixture looks too dry you can add a little water. Alternatively, if the mixture is looking too wet you can cook until the desired consistency is achieved.

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