Candida Diet Friendly Vegan Aloo Gobi

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tsp cumin seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 serrano or green chile, thinly sliced
1 ½ tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp kashmiri chili powder or mild paprika
½ tsp garam masala
2 medium roma tomatoes, finely chopped
1 lb (about 450g) yukon gold potatoes, peeled and cut into ¾-inch cubes
1 small head cauliflower (about 1 lb / 450g), cut into 1-inch florets
½ tsp salt, plus more to taste
¼ cup water
1 tsp fresh lemon juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and darken by one shade, about 30 seconds — watch closely, as they can burn quickly.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 7–8 minutes.

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