Name: Vadouvan Vegetable Aloo Gobi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1/4 cup Spiceology Vadouvan; 1 head Cauliflower (florets); 1 qt Mixed color new potatoes (halved); 2 1/2 cups Vine Ripened Tomatoes (seeded and small dice); 2 Tbsp Fresh Ginger (minced); 1 Large White or Yellow Onion (small dice); 2 Serrano Pepper (thinly sliced); 6 Garlic Cloves (minced); 1 cup Cilantro (fine chop); 3 cups Vegetable Stock; Graza Drizzle; Juice from 2 lemons

Ingredients

Scale

1/4 cup Spiceology Vadouvan
1 head Cauliflower (florets)
1 qt Mixed color new potatoes (halved)
2 1/2 cups Vine Ripened Tomatoes (seeded and small dice)
2 Tbsp Fresh Ginger (minced)
1 Large White or Yellow Onion (small dice)
2 Serrano Pepper (thinly sliced)
6 Garlic Cloves (minced)
1 cup Cilantro (fine chop)
3 cups Vegetable Stock
Graza Drizzle
Juice from 2 lemons

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Instructions

In two large mixing bowls, fill them with hot water and cauliflower florets in one, potatoes in the other. Let them sit in the hot water for 15 minutes.
In a large sauté skillet over medium high heat, add 2 Tbsp of Graza drizzle and bring to a shimmer. Add garlic and sauté for 2 minutes until fragrant. Add onion and ginger and continue to sauté until fragrant and lightly translucent. Add serrano pepper, half of the Spiceology Vadouvan blend and vegetable stock.
Drain potatoes and add to the skillet. Bring to a boil, cover and simmer for ten minutes or until almost fork tender.
Remove lid, add the cauliflower and remaining Vadouvan.
Sauté and stir for 5 minutes then cover for 5 minutes.
Remove lid, add tomatoes and half of the chopped cilantro. Mix well.
Add fresh squeezed lemon juice and stir.
Let rest for an additional five minutes. Plate up, garnish with remaining cilantro and sprinkle a generous amount of Vadouvan. Serve with a side of basmati rice, or eat straight up.