Hello! How are you? 😊

I love Indian cuisine for creating delicious and unusual dishes from the cheapest and ordinary vegetables. The secret lies in spices that can not be missed. 

In Poland, we don''t have many Indian restaurants. During the trip, I draw inspiration to cook Indian dishes in my kitchen. Aloo gobi is a great way to have a delicious, aromatic dish of potatoes and cauliflower. Try my vegan idea for this curry. 

Ingredients:

• 4 potatoes
• ½ medium cauliflower
• 1 carrot
• 1 small young zucchini
• 1 onion
• 2 cloves of garlic
• ½ cup green peas
• a teaspoonful of coriander seeds
• a teaspoon of mustard seeds
• a tablepoon of curry powder
• a teaspoon of sweet pepper powder
• a teaspoon of cumin
• ¼ teaspoon of hot pepper powder
• a teaspoon of turmeric powder
• a teaspoon of salt
• 1/4 teaspoon of ginger powder
• a tablespoon of coconut oil
• a handful of choped parsley or coriander
• a handful of cashew nuts

Preparation:

1. Wash all vegetables. Peel potatoes, carrots, onions and garlic. Cut cauliflower into parts, potatoes, zucchini and onions in cubes, and carrot into slices. 

2. In a large saucepan or wok pan, warm up the coconut oil. Add the mustard seeds and kumin, when the mustard seeds start to shoot, add the remaining spices, except salt. Fry for about a minute while stirring.

3. Add chopped onions, crushed garlic, potatoes, carrots, zucchini and cauliflower and peas. Mix all. Pour a glass of hot water, add salt and cook, stirring occasionally, until the vegetables are soft and the water evaporates.

4. Serve with chopped parsley or coriander and cashew nuts. I ate also with fried papadams (from mung bean flour).

Bless you!

Moni 😍