Amy's Aloo Gobi Curry

Spicy, creamy and surprisingly filling...a curry so good, I promise you won't miss the meat!

Ingredients:

2 medium white onions, diced

4-5 cloves of garlic, minced

½ cup of butter

1 head of cauliflower, chopped

1 Yukon Gold potato, peeled and chopped 

1 sweet potato, peeled and chopped

1 tbsp. cumin powder

1 tbsp. yellow curry powder

1 tbsp. Madras curry powder

¼ tsp. hot paprika

1 cinnamon stick

2 tbsp. soy sauce

1 cup of water or broth

Garnish Ingredients:

1 tbsp. of sour cream per serving

2 scallions, chopped (whites and greens)

½ cup of parsley, chopped
* Optional 2 cups of rice cooked, or 4-6 slices of grilled naan bread

Directions:

In a large pot melt the butter on medium heat (approximately 5 mins.) until the butter is browned, but not burnt.  Immediately add the onions (this will prevent butter from burning), and stir to coat evenly in butter. Cover pot with a lid and stir frequently keeping heat on medium, until onions are a deep brown colour and caramelized (approximately 20 minutes). Once caramelized, add in the garlic, cumin, curry powders, and paprika stirring frequently over medium heat to “wake-up” the spices, approximately 2-3 minutes. Add in the potatoes and cauliflower and coat evenly with curry onion mixture.  Deglaze the bottom of the pot with water/broth and add in cinnamon stick. Turn heat to lowest setting, and cover with a lid, stirring occasionally for 30 minutes. Once mixture has cooked, add in soy sauce, chickpeas and continue cooking on lowest heat for 3-4 hours. 

Serving Directions:

When ready to serve, place a dollop (1 tbsp.) of sour cream on each serving and garnish with chopped green onions and parsley.

Recommended Serving (unless gluten-free):

Serve with warm naan or pita bread, or over rice.