A potato and cauliflower curry with a crunchy kale topping. Can be made in the instant pot or not. Inspired by Urvashi Pitre's Indian Instant Pot Cookbook.
Anticancer Method tip:
Aloo Gobi is a traditional Indian vegan fare. We added kale chips to the top for extra crunch and extra nutrition. We love cruciferous vegetables for the potent nutritional value and these chips are easy to make and easy to eat. You will not be able to eat just one… (as they say about all chips, right?!) Finally, the warm Indian spices add flavor and color to this dish with some amazing anticancer properties.
We know that spices have antioxidant, anti-inflammatory, and immunomodulatory effects that have been confirmed in many studies. More studies are being done to look at spices and their use in preventing and treating cancers. We know that oxidative stress, inflammatory stress, and immune response have been associated with the development and spread of cancers. There is some evidence certain spices might lower risks of some cancers. Turmeric, widely used in Indian cuisine and is in this Aloo Gobi, is one of the spices that is most promising in its anticancer properties. Turmeric (or Curcumin) causes cell death and DNA repair removing precancerous cells during development. This type of cell death helps maintain the healthy balance of cells in the human body and is particularly important in the immune system.
Aloo Gobi with a Kale Chip topping
Ingredients
- 2 tbsp olive oil
- 2 tsp cumin
- 4 cups sliced potatoes, 1/4 inch thick
- 2 tsp salt
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 1 28 oz can crushed tomatoes
- 1/2 cup water
- 1 head of cauliflower, chopped into large florets
- 1 head of kale, chopped into 1-2 inch pieces
- 1-2 tbsp olive oil
- 1 tsp salt
- pepper to taste
Instructions
- Preheat oven 350 degrees farhenheit
- Turn on instant pot to saute. Heat olive oil and 2 tsp cumin, till sizzling.
- Add potatoes and saute. Stir until brown and start to crisp. About 5 minutes.
- Add salt, garam masala, turmeric, cumin, coriander, and chili powder. Stir and saute for 1 minute.
- Add crushed tomatoes, then add water. Stir and try to scrap up the potatoes bits from bottom of pan. Then add the cauliflower.
- Lock the lid, select manual setting on high. Cook for 4 minutes. Let it release naturally.
- Put kale in bowl with olive oil, salt and pepper. Mix well. Spread on baking sheet. Bake until edges brown but not burnt, 10-15 minutes. Use as topping for aloo gobi.
- ***If not using instant pot, cook with a dutch oven on stove top. Parbroil the potatoes and cauliflower before adding them to dutch oven. Follow the rest of the steps but cook all the ingredients together for 7-10 minutes before serving.***