Roasted Aloo Gobi

Entree, Indian

Source:

Ingredients

3 almonds (~⅛ oz)

¼ cups fat free coconut milk (~2 ½ oz)

1 garlic clove (~⅛ oz)

3 tomatoes (~11 oz)

1 tsp garam masala (~⅛ oz)

½ onion (medium sized) (~2 oz)

a tiny bit of salt

1 tbsp olive oil (extra virgin)

1 cups cauliflower (chopped) (~4 oz)

1 potato (~8 oz)

optional: 1 tsp ginger (grated) (~⅛ oz)

optional: ¼ tsp coriander (dry)

optional: ¼ tsp turmeric (~⅛ oz)

Directions

For the roasted veggies: Preheat oven to 350°F (180°C). Wash and slice potatoes and cauliflower into bite-sized pieces. Toss with olive oil and salt. Roast for 40 minutes.

Meanwhile, heat remaining oil in a large skillet and add sliced onion. Saute for 7-8 minutes on medium heat until translucent.

Add the spices (ground coriander, turmeric, garam masala, chili flakes) and cook for 2-3 more minutes. Add ginger and garlic to the skillet and cook for 2-3 minutes.

Add diced tomatoes and cook for 5-6 minutes until they have softened. Remove from heat and stir in yogurt and roasted veggies. Top with sliced or chopped almonds.