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Slow cooked Aloo Gobi (Potato & Cauliflower Curry)
(Serves 4-5)
Ingredients:
4 potatoes (peeled and cubed)
Florets of cauliflower
1 large onion
6 garlic cloves
1 tsp fresh ginger
1 tsp turmeric
Green chillies or chilli powder to taste
1 tsp garam masala
1 tsp paprika
2 fresh tomatoes
1 tsp ground cumin
1 tsp ground coriander
Salt to taste
1/2 cup of water
Vegetable oil
Fresh coriander
Frozen peas
Directions:
1)Place the garlic cloves, ginger, green chillies and tomatoes (chopped into chunks) into a blender with a few tablespoons of cold water then blend until they form a purée.
2)Par boil the potatoes for about 5-7 minutes. Pour some vegetable oil into a saucepan and once it has reached a hot enough temperature add in the diced onion, cook on a medium-high heat until they begin to shrink and brown slightly, add in the contents of the blender and cook for a further 1-2 minutes. Add in the spices and salt to taste, pour in the cold water and cook until the sauce begins to thicken, stirring occasionally.
3)Drain the potatoes, pour the curry mixture into the slow cooker then add in 1-2 cups of water and stir. Add in the potatoes and cauliflower then cook on high for 3-4 hours (check after 3 hours.) Add in the freshly chopped coriander about 30 minutes before serving!
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Slow cooked Aloo Gobi
