One Pot Spiralized Aloo Gobi: Potato and Cauliflower

The cashew cream and tomato sauce that creates the fragrant sauce for this bowl of noodles is savory and rich. I found myself wishing I had some fresh naan to dip it in, but the potato noodles filled me up and made this dish filling and hearty. I love the fluffy softness of the cauliflower with the al dente potato noodles. It comes together in one pot (ah-mazing!) and since spiralizing potatoes yields more than simply cubing them, you’re able to use only one potato to serve four portions, which is ideal for those trying to keep their carbohydrate and starch content down.

ONE POT SPIRALIZED ALOO GOBI: POTATO AND CAULIFLOWER [VEGAN]

INGREDIENTS

• 1 cauliflower head, chopped into florets*
• 1/2 tablespoon extra virgin olive oil
• 1 small onion, finely chopped*
• 1 large garlic clove, minced*
• 1 tablespoon minced ginger*
• 20 raw cashews, soaked in water for at least 2 hours (a little less than 1/4 cup)
• 1 14oz can diced tomatoes
• 1 bay leaf
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• ¼ teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 cup vegetable broth
• 1 large red potato, Blade C, noodles trimmed*
• salt and pepper, to taste
• 1 tablespoon chopped parsley, to garnish

PREPARATION

1. Fill a large pot half-way with water and a pinch of salt and bring to a boil. Once boiling, add in the cauliflower and cook until slightly softened, but still firm, about 3 minutes. Once cooked, drain into a colander and set aside.
2. Back in the same pot, add in the olive oil and once heated, add in the onion, garlic and ginger and cook until onions are translucent, about 3-5 minutes.
3. While onions cook, add the cashews to a high-speed blender and process until creamy and smooth. Set aside.
4. Then, add in the tomatoes, bay leaf and cook for about 3 minutes. Then, add in the cashew cream, chili, turmeric, garam masala, coriander and cumin. Stir well to combine and let cook for 2 minutes for flavors to develop. Then, add in broth, potatoes and cauliflower, season with salt and pepper, stir and cover, cooking for 10 minutes or until potato noodles are al dente.
5. When done, remove bay leaf and divide the mixture into bowls and serve, garnished with parsley.

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