Aloo Gobi – Warming Curried Eggplant and Cauliflower with Green Peas

January 12, 2014

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I started week two of 2014 on a 5 day REset Program. I talk about this easy program (that includes food!) and the benefits of detox/cleanses here. I did a three day version prior to Christmas and I did struggle a bit.  This time around, I didn’t struggle much as I ensured that I prepped extra smoothies and had some almonds and gluten-free crackers around to snack on.

This program includes one main meal (if you choose) in the evenings.  For first three days of the program, I decided to make Aloo Gobi, a warming Indian curry dish.  Traditionally, potatoes are used but I decided to use eggplant.

Confession?  I don’t like eggplant!  It can be tough to prepare but since this is a simmering dish, the eggplant comes out nice and soft.  Loved it!

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Tumeric is paired with cauliflower in this dish and studies show that the phytonutrients in both form an amazing combination to ward off cancer. Tumeric has anti-inflammatory properties and supports liver function which makes this spice perfect during a cleanse/detox program.

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Did you do a cleanse/detox to start off 2014?  If so, tell me about the plan you are or were on.  I would really love to hear about it!

Alu Gobi - Curried Eggplant and Cauliflower with Green Peas
 
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This is a version of Alu Gobi, an Indian dish, made with potatoes, cauliflower and spices. I have adjusted this recipe and swapped out the potatoes for eggplant.
Author:
Recipe type: Mains
Cuisine: Indian
Serves: 6
Ingredients
  • ¼ cup of coconut oil or ghee
  • 1 teaspoon cumin powder
  • 1 teaspoon tumeric
  • 1 teaspoon of coriander powder
  • 1 teaspoon of red chili powder
  • Salt to taste
  • 1 small onion, diced
  • 3-4 garlic, minced
  • 1 medium sized eggplant, cubed
  • 1 small head cauliflower, chopped into small pieces
  • 1 can of diced tomatoes
  • ¾ cup of green peas
  • ½ of cilantro, finely chopped
Instructions
  1. In a heavy bottomed pot, heat the oil on medium heat and add in the onions and the ginger and sautee for about 4 minutes, until the onions are soft and beginning to turn pale golden.
  2. Add the eggplant, cauliflower, all spices (except salt) and mix well, and cook for 1-2 minutes until the spices begin to smell fragrant.
  3. Add the tomatoes, season with salt and turn the heat to medium - low until it begins to simmer and cover for about 18-20 minutes
  4. Add in the green peas, reduce the heat to low and cook for another 3 to 4 minutes until the vegetables are nice and soft and coated with a nice thick sauce.
  5. Turn off the heat and mix well.
  6. Garnish with cilantro and serve alone or with brown rice.