Tuesday Recipe: Aloo Gobi

Aloo (Potato) Gobi (Cauliflower) is an 

inexpensive "dry" curry for anyone who would like to change up their typical midweek menu! The list of ingredients may seem long, but it's just a simple teaspoon, here and there, to taste.

My husband loved how the house smelled and decided he wanted the curry over rice as opposed to quinoa, which was my choice. I happened to have Saffron Jasmine Rice! Also, after stirring the curry, he mentioned more sauce would be more to his liking. No problem! I added 1 small can of tomato paste and thinned down with vegetable broth and additional Indian spices! Mmmmm!

Aloo Gobi Curry

(adapted from Forks Over Knives, pg 179)

1 medium Yellow Onion, peeled & diced

Ginger (1 T of fresh grated or 1/2 t ground)

2 cloves Garlic, peeled & minced

Small Jalapeño, seeded & minced

Thanks to friends for the garden tomatoes!

2 medium Tomatoes, diced (I used a can of diced toms + fresh garden toms)

1 medium head Cauliflower, cut/plucked into florets

1 lb Potatoes, 1/2" dice or coarse chunks

1 teaspoon ground Cumin

1 teaspoon ground Coriander

1 teaspoon Red Pepper Flakes

1/2 teaspoon Turmeric (which gives the curry it's beautiful color)

1/8-1/4 teaspoon ground Cloves (Don't skip this ingredient - It's the deal maker!)

2 Bay Leaves

Salt, to taste

optional:  1 small can Tomato Paste

optional: Vegetable Broth

optional: Cilantro, coarse chopped

• Sauté onion over medium heat; 7-10 mins
• Add ginger, garlic and jalapeño; 3-5 mins
• Add tomato, cauliflower, potatoes, cumin, coriander, red pepper flakes, turmer, cloves and bay leaves. Cook, covered for 10 mins, until veggies are tender.
• **IF you choose a wet curry, add the tomato paste and thin with vegetable broth. Simmer for 3-5 mins.
• Remove the bay leaves. Serve over rice or fave grain.

Remember, cooking is a subjective taste with an objective of enjoying your meal. You know your taste and the preferences of your family... Go play with your food!

2-on-Tuesday: Corn Chowder

I can hardly wait for fresh summer veggies! Nothin' tastes like a homegrown tomato! The flavors are more intense. Heirlooms are available. And, I love supporting my local farmer! Once things start ripening, head down to your local Farmers Market --take cash-- and smell and taste your country-side!

At one time, I had an entire shelf in my freezer loaded down with gallon bags of Ripley Tomatoes from Ripley, Tennessee!

I pushed the season with this recipe from Forks Over Knives, but soups and chowders make me smile and so settled for frozen, fresh and canned to triple the recipe and serve this thick offering at our LifeNet Life Group at church. My hubby said he needed some extra spice. With the left-overs, I added a can of Rotel Tomatoes & Chilies!

Corn Chowder
(page 93, Forks Over Knives) **Below is the single recipe. I tripled it for my group!**

2  Onions, peeled & diced
2 Red Bell peppers, seeded and diced
3 ears of Corn, kernels removed (about 2 cups) Go for frozen or canned until fresh is available!
3 cloves Garlic, peeled and minced
2 large Russet Potatoes, diced (Rarely do I peel my taters.)
1 1/2 lbs Tomatoes (about 4-5 medium), diced (I went with the darkest Roma and slicing toms.)
6 cups Veggie Stock (available in the grocery store)
3/4 cup Fresh Basil, finely chopped
S&P, to taste
**optional: Rotel Tomatoes & Chilies

• In a large pot, sauté onions and peppers over medium heat for 10-15 minutes using either the dry sauté method or using a little plant-based oil.
• Add corn and garlic. Sauté 5 more minutes.
• Add potatoes, tomatoes and veggie stock. Bring mixture to a boil over high heat and reduce heat to medium and cook uncovered for 25-30 minutes or until potatoes are fork-tender.
• Pureé half of the soup --in batches-- in either a blender or a food processor (which I used) with a tight-fitting lid, covered with a towel.
• Return the pureéd soup to the pot with the remaining un-pureéd soup.
• Add basil and seasonings.
• Enjoy with great bread or crackers!

This is not an exact science. If you love the flavor of more onions or garlic, go for it! If you like your chowder soupier, thin it down with extra veggie stock or water OR blend less than half of the soup. Go play with your food and eat healthy!