Eosinophilic Esophagitis Friendly Vegan Aloo Gobi
Total time50 min
Prep time15 min
Cook time35 min
4.6(12)
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Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as avocado or canola oil)
- 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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