North Indian cauliflower aloo gobi over basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

North Indian cauliflower aloo gobi over basmati rice

Dairy-Free, Soy-Free, Gluten-Free, Vegan

2 Servings, 720 Calories/Serving

30–45 Minutes

This homey Indian dish is made with cauliflower and potatoes, simmered in a fragrant blend of coconut milk and traditional spices.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup basmati rice
  • 3 tablespoons raisins
  • 1 organic yellow onion
  • 10 ounces organic red or gold new potatoes
  • ½ head organic cauliflower
  • 1 cup cooked chickpeas
  • Sun Basket aloo gobi base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
  • 3 tablespoons dry-roasted cashews
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories: 720, Protein: 19g (38% DV), Fiber: 15g (60% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 9g (45% DV), Cholesterol: 0mg (0% DV), Sodium: 180mg (8% DV), Carbohydrates: 108g (36% DV), Total Sugars: 19g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew, coconut)

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ 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 and cut into quarters.
  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
  • Rinse the chickpeas.

3

Cook the aloo gobi

In a large frying pan 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 season with salt and pepper. 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 cauliflower 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.