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One-pot Spiralized Aloo Gobi Recipe

One-pot spiralized Aloo Gobi Recipe
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Prepare the ingredients before making One-pot spiralized Aloo Gobi in your home. Then, follow these steps below to serve One-pot spiralized Aloo Gobi for your family or friends.

Ingredients: One-pot spiralized Aloo Gobi

  • 1 head cauliflower, chopped into florets
  • 1/2 tbsp. EVOO
  • 1 small onion, finely chopped
  • 1 large minced garlic clove
  • 1 tbsp. minced ginger
  • 20 raw cashews, soaked in water for at least 2 hours
  • 1 can (14 oz.) diced tomatoes
  • 1 bay leaf
  • 1/4 tsp. chili powder
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. garam masala
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1 cup vegetable broth
  • 1 large red potato, Blade C, noodles trimmed
  • to taste salt and pepper
  • 1 tbsp. chopped parsley, to garnish

How to Make One-pot spiralized Aloo Gobi

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make One-pot spiralized Aloo Gobi in your home by yourself.

    Step 1
  • Fill a large pot half-way with water and a pinch of salt and bring to a boil. Once boiling, add in the cauliflower and cook until slightly softened, but still firm, about 3 minutes. Once cooked, drain into a colander and set aside.
  • Step 2
  • Back in the same pot, add in the olive oil and once heated, add in the onion, garlic and ginger and cook until onions are translucent, about 3-5 minutes.
  • Step 3
  • While onions cook, add the cashews to a high-speed blender and process until creamy and smooth. Set aside.
  • Step 4
  • Then, add in the tomatoes, bay leaf and cook for about 3 minutes. Then, add in the cashew cream, chili, turmeric, garam masala, coriander and cumin. Stir well to combine and let cook for 2 minutes for flavors to develop. Then, add in broth, potatoes and cauliflower, season with salt and pepper, stir and cover, cooking for 10 minutes or until potato noodles are al dente.
  • Step 5
  • When done, remove bay leaf and divide the mixture into bowls and serve, garnished with parsley.
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