I was looking to make a quick and light supper the other evening before we headed to the gym, and was inspired by my recent foray into Indian cooking to try this cauliflower and sweet potato dish. It’s a variation on alloo gobi, the traditional cauliflower and potato dish that I’ve enjoyed a few times in Indian restaurants.
I found this recipe in Bal Arnason’s cookbook Everyday Indian, and found it easy and fairly quick to make. I did find her cooking times rather optimistic, and I also needed to add more liquid than her recipe called for. Other than that, I pretty much followed the recipe and we were happy with how it turned out. The sweet potato was creamy, the cauliflower still had some bite to it, and the spices were mild and flavourful. And look at those colours – I love the palette of Indian cooking.
I must confess that my Garam Masala has been languishing in the spice drawer for a few years (albeit unopened) so it might not be as flavourful as it should be. I need to either try to make some from scratch or, at the very least, buy a new supply. It’s important to make sure spices are fresh, or their aroma and flavour will diminish. That said, I made this dish on the spur of the moment, so was glad to have some Garam Masala on hand, even it was somewhat anaemic!
Normally (as in when you’re not rushing out to exercise right after eating) this would be served with rice or rotis, or it could be a side dish to a larger meal. In our case, it was a great way to tide us over until we got home to have another light snack.
Indian Cauliflower with Sweet Potato
Slightly adapted from “Cauliflower with Yams” in Everyday Indian by Bal Arneson. Note, this recipe serves 4. I halved it for the two of us.
- 2 tbsp canola or sunflower oil
- 1 medium onion, finely chopped
- 1/2 tbsp grated ginger
- 1/2 tbsp cumin seeds
- 1/2 tbsp Garam Masala
- 1/2 tsp turmeric
- 1/2 tsp salt
- approx 3/4 cup diced tomatoes, with juice
- 1 sweet potato, chopped into small dice
- 1 cup water
- 1/2 large cauliflower, cut into bite-sized pieces
Put the oil and onion in a large skillet and cook over medium high heat, for about 4 minutes. Turn heat to medium, add the ginger, cumin seeds, gram masala, turmeric and salt, and cook for a couple of minutes, stirring. Add the tomatoes and juice to deglaze the pan, then add the sweet potato and water. Cover the pan and reduce heat to medium low. Cook until the sweet potato is somewhat tender, about 10 minutes. Add the cauliflower and stir so everything is well-mixed. Cover again and cook until the cauliflower is still somewhat crunchy. I found it took about another 15 minutes or so. Check periodically and add more water if necessary to maintain a small amount of sauce.
This was another successful addition to my fledgling repertoire of Indian cooking. I’m enjoying exploring a new cuisine, and the creative learning process that goes along with it. What Indian dishes do you enjoy making?