Vegan Aloo Gobi-ish Cauliflower and Kabocha Squash Curry

This veggie forward curry is inspired by the spices and flavors in Aloo Gobi, a traditional Indian curry, with my addition of kabocha squash and more plants that adds light sweet notes and ample nutrients to this aromatic dish.

Deep appreciation to my dear friend @hahanisha for teaching me how to curry by talking me through her spice tips and magic during a precious lunch hour together. While I’ve been making curry for years and missing key ingredients to truly enjoy the robust flavors in traditional Indian cuisine, I now feel empowered to create the fragrance of Indian food in my own kitchen on demand with these new shared skills.

Aloo Gobi-ish Cauliflower and Kabocha Squash Curry
by Sarah Farsh, inspired by Hanisha Patel September 15, 2019
  • 1 whole cinnamon stick, cracked down with hands once or twice just to release more quills more bark 
  • 1 1/2 tbsp cumin seeds
  • 1 tsp cumin powder
  • 1 1/2 tbsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp mustard seeds
  • 1 tsp curry leaves
  • 1 tsp red pepper powder (more/less to spicy tolerance) 
  • 2 tsp maple syrup 
  • 2 tsp celtic sea salt 
  • 1/2 tsp fresh ground black pepper 
  • 1 red onion, diced
  • 1/2 tbsp fresh minced ginger
  • 2 cloves fresh garlic, minced 
  • 1-2 cups kabocha squash, seeded/diced (no need to peel, also available diced in frozen section)
  • 2 cups cauliflower florrets
  • 1/2 cup carrot, sliced
  • 1 cup chickpeas (fresh made or from can)
  • 1/2 cup peas (frozen)
  • 1 can extra light coconut milk
  • 1 - 2 limes, juiced 
  • fresh cilantro
In a large stew pot, dry sauté cinnamon sticks, cumin seeds, cumin powder, turmeric, garam masala, mustard seeds, chili powder, curry leaves on low heat to release all the natural flavors/oils in your spices–careful no to burn your spices! You can use coconut oil or Ghee if you prefer adding fat - Ghee will add a more earthy/buttery/rich flavor and coconut oil will keep it lighter. If you've never dry sautéd before - don't be scared, you can add splashes of water or veggie stock to help ingredients from sticking to your pan without adding excess oil in the process. Raise heat to medium and add onions, fresh ginger and garlic to pan, mix into spices well. Continue to add splashes of veggie stock or water to help deglaze pan. Add squash, cauliflower, carrots and mix well with spice mixture until all veggies are soaked in the colors. Add chickpeas, coconut milk, lime juice, salt, pepper, maple syrup and mix well for final simmer–about 15min with lid on. Lastly, add green peas just minutes before serving so they stay vibrant green. Give it a taste to see if you'd like more salt or sugar (syrup). Serve on cauliflower rice, baked potatoes, with naan bread, basmati rice or straight up and top with fresh cilantro leaves. This stew tastes much better the 2nd or 3rd day it's been sitting in the fridge because the spices/flavors release into each other even further from day 1 so enjoy lunch for days!


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