Week 2: Aloo Gobi inspired curry

For those of you who had the chance to come by Mohubb’s on the 1st of October: here’s the recipe you were waiting for: Aloo Gobi Inspired Curry!

So, I usually do not follow recipes, but I found a recipe very similar to mine and modified it to make it closer to what I made. I can’t guarantee it will be exactly the same but I’m sure it’ll be delicious anyways!

Here’s the recipe then:

  • tablespoons vegetable oil
  • 2 teaspoons garam masala or curry powder
  • 1/4 teaspoon turmeric – ground
  • ground cumin
  • 3 cloves garlic grated
  • ginger – fresh grated
  • medium onions minced
  • teaspoon salt
  • medium gold potatoes cut into 1/2
  • small head cauliflower cut into bite-sized pieces
  • frozen peas
  • 1.5  cup water
  • 1 tablespoon lemon juice
  • coriander or parsley for garnish
  • 1 hot pepper
  • coconut shaving (optional)



Bring a pot of salted water to the boil and add your cauliflowers and potatoes. Bring back to the boil then remove the florets with a slotted spoon and leave in a colander. Keep the cauliflower and potato water to one side.

Heat a wide pan big enough to hold all the ingredients at once. Add a good splash of vegetable oil and when it’s hot, add the minced onions and spices. Fry for a few seconds then add the potatoes and just enough of the cauliflower and potato water to cover them. Add some salt. Cover with a lid and simmer gently until the potatoes are just cooked. Add the peas, chopped hot pepper and cauliflower florets, stir and replace the lid. Cook over a gentle heat until everything is cooked and soft, and the liquid has reduced. Add the lemon juice. Taste and season well with salt and pepper, sprinkle with loads of chopped coriander or parsley and some coconut shavings and serve.

If I may add a suggestion: try not to stick to recipes to much(unless you’re baking), be creative and trust your taste buds. It’s going to be yummy, and if it’s not amazing your friends and family will love you anyways 😉




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