Slap Dash Aloo Gobi

I felt like I hadn’t cooked a proper meal in ages (and I hadn’t), so it was time. A lack of cooking also meant a lack of grocery shopping so it was a foraging kind of meal. I had onions, potatoes, garlic, ginger, a couple cans of chickpeas and the usual cupboard full of spices so I decided to make a a version of Aloo Gobi (basically potato chickpea curry for those of you who have never had it). Now, this is not a true aloo gobi (no tomatoes and I didn’t have any curry leaves but it turned out well, my tummy is happy, and so am I.

Ingredients

• 2 Tbsp olive oil
• 2 small onions, minced medium
• 4 cloves garlic, minced
• 1″ knob of peeled fresh ginger, minced
• 1 heaping tsp turmeric
• 1 heaping tsp ground cumin
• 1 heaping tsp Lalah’s curry powder
• 1 tsp mustard seeds
• 5 small potatoes (I used red potatoes but yukon gold would do just as well), cut in a small dice
• 1 1/2 c water (added 1/2 c at a time)
• 1 can chickpeas
• salt and pepper to taste

Method

1. Heat olive oil in a big frying pan (I used my massive black cast iron thing).
2. Fry onion until it starts to brown slightly.
3. Add the minced garlic and ginger.
4. Add all the dry spices and fry for a minute until they start to become fragrant.
5. Add the potatoes and stir to coat.
6. Once things are bubbling away add 1/2 c of the water, stir and let that cook down
7. As the curry starts to dry, add a second 1/2 c of water, stir and let that cook down
8. Repeat with the 1/2 cups of water until the potatoes are fork tender
9. Add the chickpeas, heat through
10. Add salt and pepper to taste, and eat.

Serves 4.

I served it with brown rice and roasted cauliflower with sumac.