Aloo Gobi

Ingredients:

3 tablespoons coconut oil

1 large onion, finely chopped

2 tomatoes, finely chopped, or 1 cup crushed tomatoes

1 jalapeno, diced

1-inch piece of ginger, minced

1/2 tsp mustard seeds

1/2 tsp fennel seeds

2 tsp cumin seeds

1 tsp turmeric powder

2 tsp coriander powder

1 tsp curry powder

1 tsp garam masala

1 tsp chili powder (adjust to taste)

2 tsp salt, then adjust to taste

3 medium potatoes, peeled and chopped

1 medium cauliflower, cut into florets

1 cup water

1 cup coconut milk

Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large pan over medium heat.

2. Add chopped onions and cook until translucent, about 5 minutes.

3. Add mustard seeds, cumin seeds, turmeric, coriander powder, curry powder, garam masala, and chili powder. Stir and cook for 1-2 minutes until fragrant.

4. Add minced ginger and diced jalapeno. Cook for another minute.

5. Add chopped tomatoes (or crushed tomatoes) and salt. Cook for 5 minutes, stirring occasionally.

6. Add chopped potatoes and cauliflower florets. Stir to coat with the spice mixture.

7. Add the water then cover the pan and cook on medium-low heat for 21 to 24 minutes, stirring occasionally, until vegetables are tender.

8. Stir in the coconut milk then remove from heat, serve, and garnish with fresh cilantro.