I’m a big fan of one-pot meals. When my dinner starts having too many separate components, I usually fail miserably at getting the timing of one (or all) of them right. It feels so much easier to throw everything in a pot and call it dinner. I was originally planning on making a batch of aloo gobi and some quinoa or rice to serve it with but once I had my aloo gobi ingredients simmering away, I couldn’t stop myself from throwing in the quinoa along with everything else. The end result was a big pot of veggies, grains, and chickpeas that will definitely be just as satisfying as leftovers as it was for lunch today.
The quinoa is definitely not traditional Indian fare, but I included it to add extra substance and nutrition. Rice would be another good option but you may need to play with the amount of water to get the right consistency. Enjoy!
One-Pot Aloo Gobi
– 1 Tbs coconut oil or butter
– 3 small red potatoes, cut into 1-inch pieces
– 1 small yellow onion, chopped
– 3 garlic cloves, minced
– 1 1/2 tsp salt
– 1 1/2 Tbs curry powder
– 1 tsp cumin
– 1/8 tsp ground clove
– 3 cups water
– 1 small head cauliflower, chopped
– 1 cup green beans, chopped
– 1 Tbs tomato paste
– 1 cup dry quinoa
1. Melt butter or coconut oil in a large pot over medium-high heat and add onion and potatoes. Sautee until onions are soft, 5-7 minutes. Add garlic and cook for another minute.
2. Add salt, curry powder, cumin, cloves, and water. Bring to a boil.
3. Add remaining ingredients and cook until vegetables are soft and quinoa has soaked up most of the extra water, about 20-30 minutes.