Aloo Gobi - Potatoes and Cauliflower with Coconut Milk

A popular Indian dish with a little healthy extra added: Aloo Gobi with Coconut Milk. Get the Taste of the South!

How to make Cauliflower and Potatoes with Coconut Milk?

As usual, we start with washing the vegetables. Then you peel the potatoes and cut them into medium-sized pieces. After that you prepare the cauliflower by taking off the leaves and washing it. Then cut the florets off the stem. You can actually use the thinner parts of the stem, too, and even the stem, cut in small pieces. In this way you don’t need to throw away the stem and these parts taste great, too.

Now you need to heat up the olive oil in a deep pan or wok. Once it is hot, add cumin, garam masala, coriander, mace and in the end the turmeric into the oil. Let the spices get hot while you stir to keep them from burning. Once they are nicely fried, you can add both, the cauliflower and the potatoes. Place a lid on the pan and let the vegetables fry. You need to stir from time to time.

After approximately 15 minutes, you add the coconut milk. From this point on you can let the vegetables get cooked without the lid. Keep a low flame and just stir from time to time. You will see that the cauliflower and the potatoes will soak up some of the coconut milk. Your dish is ready when both vegetables are soft and the milk is nearly completely cooked into your food.

Enjoy!