Aloo Gobi

Aloo Gobi

Aloo Gobi is one of those dishes I’ve enjoyed in lunch buffets at Indian Restaurants, but don’t usually order as an entree for dinner. It’s unassuming and understated, not as much star power as the tandooris or the tikka masalas.

When it comes to home cooking, though, Aloo Gobi wins because I can make it in under an hour. Also, a quick glance down the list of ingredients reveals at least five ingredients that are known to be cancer-fighting immune boosting superfoods.

Extra Virgin Coconut Oil is blowing up all over the internet with lists upon lists of the many benefits and uses for it, from nutrition to personal care to first aid to household uses.

Garlic has been shown to lower risks for certain cancers, as well as supports the immune system. We turn to our recipe for Honey Lemon Garlic Tea every time we feel under the weather and need a boost.

Ginger fights cancer, relieves motion sickness and nausea, aids digestion, promotes healthy circulation, and many more. It is a major ingredient in Hulda Clark’s recipe for Kidney Cleanse.

Turmeric contains curcumin, which is more effective than many pharmaceuticals against several chronic and debilitating diseases including cancer, and has no side effects.

Cauliflower and other Cruciferous Vegetables contain sulforaphane, one of the ten best cancer-killing phytonutrients.

So here it is, my version of Aloo Gobi, the cancer-fighting, immune boosting superfood that can be made under an hour. I started out with this recipe and modified as I went along.

Aloo Gobi

1 tablespoon extra virgin coconut oil
1 teaspoon cumin
1 teaspoon minced garlic
1 tablespoon minced ginger
1 onion, sliced
2 medium diced potatoes
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon garam masala
2 tablespoons plain yogurt
1/2 cup water
2 tablespoons coconut milk
1 head of cauliflower
Salt to taste

Heat oil in a medium skillet over medium heat. Saute cumin, garlic and ginger until the spices are infused in the oil. Spread onions across the skillet but do not stir. Let the edges of the onion caramelize. Stir in potatoes and cover to steam. Season with turmeric, paprika, and garam masala. Stir in yogurt, water and coconut milk. Cover and let it cook for about ten minutes.

While the potatoes are cooking, cut up the cauliflower into florets and stir into the stew. Cover and let it simmer for half an hour. Salt to taste. Serve on top of rice and garnish with cilantro.

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