Aloo Gobi: Can't remember how to pronounce you, but I love you just the same.

I. Love. This. Recipe. I feel like I have been waiting since forever to make and share this recipe on my blog....even though it's really only been a couple of months (I do like to exaggerate.)  Frankly I've been waiting for the right time to make it so that I could take advantage of  proper lighting (ie natural) in order to create a beautiful photo to showcase  all of it's bright, warm colours (darn winter and its limited hours of sunlight...just biding my time.) But in all honesty, the picture will never do it justice no matter how hard I try. You really need to take in the wonderful aroma of the spices and taste the delicious flavours to fully appreciate this recipe. Every time I take this dish to work and heat it up, I get comments from co-workers about how amazing it smells. And it tastes even better. 

The added beauty of this dish is it's simplicity both in the ingredients used and the actual cooking technique required (read: incredibly basic that even I can't manage to screw it up!)  A perfect, quick family meal for the middle of the week; or a lovely dish to prepare in bulk ahead of time for a nutritious, "co-worker envying" lunch.  Or maybe both!?! Do yourself a favour and give it a try. Seriously. My work here is done.

Cheers!

Sweet Potato Aloo Gobi

from Chef Michael Smith's book "The Best of Chef at Home" 2009
(or click here for link to his website)

Serves 4-6
Skill level: Easy
Flavour level: Out of this world deliciousness


1/2 stick (or 1/4 cup butter)
1 tbsp cumin seeds
2-3 shallots, diced
1 tsp ground cinnamon
2 tbsps curry powder
2 sweet potatoes, cut into 1 inch chunks
1 head of cauliflower, cut into florets
salt
splash of water ( I used maybe 1/4 cup water?)
1 cup frozen edamame (or peas, or lima beans)
Cilantro for garnish if desired

Melt the butter in a large sauce pan over medium heat. Add the cumin seeds, frying them for about 2-3 minutes. Add the shallots and saute until they soften, 3-4 minutes. Add the cinnamon and curry, stirring in well and coating the shallots, about 1 minute. Add the sweet potato and cauliflower, stir in well to coat them with the spices. Add salt, a splash or two of water, and cover with with a tight fitting lid. Cook on low heat for about 20 minutes or so, until the sweet potato softens. Add the edamame and heat through for another 5 minutes or so. Garnish with chopped cilantro for extra yummy flavour.