I will admit I cannot resist a novel fruit or vegetable. I love the abundance of color at this time of year and sampling traditional produce in eye-catching colors. I believe the vibrancy of their hue perks up interest in eating vegetables which might otherwise be dismissed.
There are many vegetables I prefer to eat raw, not loving their flavor change when they are cooked. Invariably however paired with some sultry spice and I’m smitten. I had a bit of a hiatus in dining out for international cuisine after discovering I was gluten intolerant. After traveling and living around the world, eating everything I chose, the culinary brakes went on as I found my way through the maze of gluten and eating gluten free.
We’ve been talking about this in the Udis Gluten Free Community lately, comparing notes on which ethnic cuisines are most accommodating for gluten-free diners. I stopped going out to restaurants completely until I got my gluten-free sea legs. Slowly I wove my favorite international cuisine back into the dining out regime: Mexican, Japanese, Thai and thanks to key restaurants with dedicated ‘GF’ menus, Chinese food. Ironically one of the most accommodating and personal favorites left behind until a bit over a year ago was Indian food. I think somehow in the period of regrouping I forgot to check its gluten proclivities but it truly is one of the easiest cuisines to work with and I have found most restaurant owners are keenly aware of gluten in their food.
Inspired by this beautiful purple and orange cauliflower I wanted to share one of my favorite Indian dishes, Aloo Gobi, or Spiced Cauliflower and Potatoes. For my version I included a gourmet trio of Colorado colored fingerling potatoes, again to enhance the visual aspect of the dish. It is a simple recipe and very easy to make; healthy too. If you have not prepared curry-type dishes allowing the dry spices to build flavor in the heat of the pan before adding the key ingredients you are certainly in for a treat! The aromas fill the kitchen in a most full and pungent way; I find it completely transporting with visions of exotic locales. This recipe, as with most ethnic dishes are always made slightly differently from region to region, and family to family. I hope you’ll enjoy my seasonal spin!
This sultry, spicy dish of cauliflower and potatoes is lightly cooked allowing the vegetables to still have great structure. Done in about 30 minutes it's a quick flavorful addition to any meal. If colorful cauliflower and potates are not available, make the recipe with traditional versions (it will still be great)!
- ½ teaspoon Turmeric
- ½ teaspoon Hot Paprika
- ½ teaspoon Garam Masala
- 2 teaspoons ground Cumin
- 1/8 teaspoon Cayenne Pepper
- 4 small Garlic cloves, peeled and diced
- 1-inch piece of fresh Ginger, peeled and diced
- ½ teaspoon plus 1 tablespoon Vegetable Oil
- 1 teaspoon whole Cumin Seeds
- 1 pound thin-skinned Potatoes (new potatoes, fingerling, etc), scrubbed and cut into small cubes
- 1 cup water divided
- ½ pound Orange Cauliflower, cut into small florets or pieces
- ½ pound Purple Cauliflower, cut into small florets or pieces
- In a small bowl mix spices together (turmeric, hot paprika, garam masala, ground cumin and cayenne). Set aside.
- In a bowl mix together diced garlic, diced ginger and ½ teaspoon oil. Alternatively you may place all three ingredients in a small chopped to both dice and mix the ingredients.
- In a large heavy skillet over medium high heat combine the cumin seeds and 1 ½ teaspoon garlic-ginger mixture. Sautee until seeds begin to brown approximately 3-4 minutes.
- Add 1 tablespoon oil and spice mixture to the skillet. Allow spices to heat, stirring occasionally for about two minutes.
- Add the potatoes, ½ cup water, stir to coat potatoes, cover and simmer over medium heat for 10 minutes.
- Add the cauliflower, ½ cup water, stir to coat and cook an additional 5-10 minutes. Check for doneness and serve hot.
Are you gluten-free and have a favorite ethnic food you have found is easy to eat safely? I’d love to hear about your experiences!
Disclosure: I am compensated for my role as a leader in the Udi’s Gluten-free community, a forum designed to share knowledge of gluten-free living with others. All opinions expressed are my own.