Aloo Gobi is a delicious plant-based meal that vegetarians and meat eaters alike will love. This dish features nutty roasted cauliflower and fork-tender potatoes bathed in an array of spices, such as cumin, mustard seed, turmeric, fenugreek, and a touch of cayenne for a little heat.
Aloo Gobi: Spiced Potatoes & Cauliflower
Ingredients
- 1-2 trays aloo gobi
- 1-2 packages white rice
Directions
For 2-servings
1A) Remove plastic from aloo gobi and place in a Suvie pan. Place pan in Top Zone of Suvie.
2A) Gently tap white rice package against the counter to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/4 tsp salt. Place pan in Bottom Zone of Suvie.
For 4-servings
1B) Remove plastic from both aloo gobi trays. Place 1 tray of aloo gobi in each Suvie pan.
2B) Gently tap white rice packages against the counter to break up any large pieces. Pour each package into a Suvie pan with the aloo gobi and season each with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/4 tsp salt. Cover the white rice with aluminum foil to prevent it from drying out. Place both pans in Suvie
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 8 minutes (for 4 servings, Roast at 350°F for 40 minutes)
Top Zone: Roast at 375°F for 30 minutes (for 4 servings, Roast at 350°F for 40 minutes)
4) When the cook is complete, divide the aloo gobi and white rice between plates. Season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 420, Total Fat 13g, Total Carbohydrates 69g, Total Sodium 1060mg, Total Protein 8g.
