Traditional Aloo Gobi gets a high protein boost thanks to the addition of garbanzo beans (chickpeas). Served over rice this makes a hearty weeknight meal. You can also serve it as a side dish for an Indian curry.
Ingredients
- 1 Tbsp olive oil
- 2 onions, large dice
- 3 garlic, minced garlic, minced
- 1 inch ginger, minced
- 3-4 Tbsp curry paste
- 4 Tbsp tomato paste
- 2 cups vegetable broth
- 1 medium head cauliflower
- 1 (16oz) can chickpeas
- 3 russet potatoes
- ½ cup frozen peas (optional)
- ½ bunch cilantro, chopped (optional)
- Cooked rice, as needed
Preparation
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In an oven-safe pot, heat oil and sauté onion for 5-7 minutes or until translucent. Add in garlic and ginger. Sauté for 5 minutes then add in curry paste. Sauté another 5 minutes, stirring frequently. Add in tomato paste. Cook 2 minutes.
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Add in broth, cauliflower, chickpeas and potatoes. Stir to combine. Cook over medium heat for 40-60 minutes or until potatoes are very soft. Stirring frequently.
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Stir in peas and cilantro.
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Serve over rice. Enjoy!
