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North Indian aloo gobi with potatoes and cauliflower over basmati rice
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, No Added Sugar
2 Servings, 720 Calories/Serving
30–45 Minutes
If you’re looking for simple comfort food, put aloo gobi on the table. This vegetarian dish is full of natural goodness thanks to tender potatoes and cauliflower cooked in a fragrant blend of coconut milk and traditional Indian spices.
In your bag
- ½ cup basmati rice
- ¼ cup raisins
- 1 organic yellow onion
- 10 ounces organic red or gold new potatoes
- ½ head organic cauliflower
- 1 cup cooked chickpeas
- Sunbasket aloo gobi base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - ground turmeric - coriander)
- 3 tablespoons dry-roasted cashews
- 4 or 5 sprigs organic fresh cilantro
Nutrition per serving
Calories 720, Total Fat 27g (35% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 190mg (8% DV), Total Carb. 108g (39% DV), Fiber 13g (46% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains:
Tree Nuts (coconut, cashew)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
2
Soak the raisins; prep the vegetables
- In a small bowl, cover the raisins with very hot tap water and let stand while you prepare the rest of the meal.
- Peel and coarsely chop the onion.
- Scrub the potatoes; cut the potatoes into ½-inch-thick pieces.
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
- Rinse the chickpeas.
3
Cook the aloo gobi
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the chickpeas, aloo gobi base, and ½ cup [1 cup] water and bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the vegetables are tender and the sauce has thickened, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
When the aloo gobi is almost done, prepare the remaining ingredients and finish the rice.
4
Prep the remaining ingredients; finish the rice
- Using the bottom of a bowl or cup, lightly crush the cashews.
- Drain the raisins.
- Coarsely chop the cilantro for garnish.
To the pot with the rice, stir in the cashews and raisins.
Serve
Transfer the rice to individual bowls. Top with the aloo gobi, garnish with the cilantro, and serve.
Kids Can!
- Rinse the rice.
- Scrub the potatoes.
- Rinse the chickpeas.
- Crush the cashews.
- Garnish with the cilantro.