Everything is better in a warm flour tortilla, including the popular Indian dish Aloo Gobi. It's a tasty dish of cauliflower and potatoes cooked in an aromatic comforting curry sauce.
Aloo Gobi is one of my favorite Indian dishes of all time. It is basically cauliflower and potatoes cooked in curry spices. It's incredibly filling and delicious. I think the texture combination of cauliflower and potatoes is so warm comforting. It's usually eaten with rice and you could certainly do that with this recipe but I thought it would be perfect served in warm flour tortillas and my God was I right.
There are so many versions of Aloo Gobi but I wanted to make it as easy as possible by keeping the ingredients super simple. You could absolutely add additional ingredients and make it your own by adding more foods. Chickpeas, carrots, sweet potatoes and peas are all great options.
Using a good curry powder makes all the difference. I will link my favorite store bought brand at the end of this post.
Coconut cream is also another ingredient that I tend to be pretty picky about. For dishes like this I always opt for canned coconut cream/milks. They tend to be thicker which is what makes all the difference when making dishes like these. I would. not recommend a light of low fat coconut cream. When purchasing coconut cream or milk be sure to shake the can. If it feels solid, its a winner. The heavy solid feeling means that it has lots of fat and that when you open the can the fluffy coconut cream will be on top.
Using cooked potatoes ensures that the potatoes are super soft and tender. I like to steam my potatoes whole for about 15 minutes before slicing them and using them in this dish. I love using Yukon Golds.
Cooking Time: 30-40 minutes
Makes 6-8 small. tacos
1 medium head of cauliflower broken into bite size florets
2 large potatoes cooked and cut into 1/2 inch pieces
2 garlic cloves minced
1 tsp fresh ginger minced
1 tbs of curry powder
1/2 tsp of turmeric
1/2 tsp coriander powder
1 cup of coconut cream
3 tbs of coconut oil or extra virgin olive oil for cooking
1/2 a small red onion thinly sliced
1 cup of fresh cilantro chopped
salt to taste
6-8 small flour tortillas
Place a large skillet over medium heat and add in the oil, curry powder and coriander. Warm the seasonings in the pan while stirring constantly for about 2 minutes.
Now add in the cauliflower, cooked potatoes, garlic and ginger and cook while stirring for about 5 minutes.
Now the coconut cream and stir until it melts down.
Cover with a lid and simmer for about 10 minutes while stirring occasionally.
Once the cauliflower is tender add salt to taste and add in 1 tbs of fresh cilantro.
Now you can assemble your tacos by adding a handful of fresh lettuce and a small handful fresh cilantro to each tortilla.
Top each taco with fresh red onion and cilantro.
This stuff is so good. It's perfectly acceptable to smash the entire dish on it's own or over a bowl of Basmati rice.
Tacos will always be my first love...
What I used for this dish:
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