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Alicia's Aloo Gobi

"This is fingers down the very best and most scrumptious curry I even have ever made. It's my very own private twist on Aloo Gobi, a traditionally dry Indian dish including potatoes and cauliflower. The coconut milk adds the more sauciness; my favourite part of curry. Serve with basmati rice or, higher, with breads consisting of roti, naan, or pita."

Ingredients :

1/4 cup olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin seeds
1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk
2 tablespoons floor coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon floor cinnamon
1 teaspoon floor ginger
1 teaspoon floor cardamom
3 huge Yukon Gold potatoes, peeled and cubed
1 medium head cauliflower, chopped into chew size portions
1 (15 ounce) can garbanzo beans, tired
2 tablespoons garam masala

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H30M

Heat oil in a large pot on medium-excessive heat and add onion. Cook till softened, about four mins, then stir in garlic and cumin. Continue to cook till onion starts offevolved to brown.
Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir till combination starts to boil, then positioned inside the potatoes, cauliflower, and garbanzo beans. Blend nicely. Reduce heat to low and cover.
Simmer till the potatoes are gentle, forty five minutes to an hour (this may depend on the size of the potato chunks). Sprinkle inside the garam masala, stir, and cook for a further 5 mins.

Notes :

Try the use of a Reynolds® gradual cooker liner on your sluggish cooker for easier cleanup.

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