DAY 1
Upgrade For $9
Just $9 gives you extended access to all videos of the Clean 15 Challenge to complete the series, including additional recipes, expert tips for staying on track, and so much more.
Alo Gobi Matar (Indian-style Curry)
Recipe created by Petra Korn
INTRO
Prep. time: 10-15 minutes
Cooking time: approx. 45 minutes
Number of servings: approx. 4
I love Indian food – but eating out in a restaurant the curries usually contain cream, oil, nuts, salt etc. Here’s my SOS-free version of Alo Gobi Matar with jackfruit. Jackfruit is a good source of vitamin C, potassium, dietary fiber, and other important vitamins and minerals. It is often used as a meat substitute due to its texture which is comparable to shredded meat.
INGREDIENTS
- 200 grams potatoes (peeled and cubed)
- 450 grams cauliflower (wash and cut into bite-sized florets)
- 140 grams peas (frozen)
- 1 can of jackfruit* – drained and rinsed (make sure it’s just jackfruit. If it contains salt, please rinse well)
- 1 can (approx. 450 grams) of tomatoes (JUST tomatoes – or use fresh, ripe tomatoes)
- 1⁄4 inch piece of fresh ginger (peeled)
- 2 teaspoons cumin powder
- 2 teaspoons turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala (optional)
- 1 garlic clove (use more if you like)
- 1⁄2 onion (peeled and chopped)
- 1⁄2 chili (or 1⁄2 teaspoon cayenne powder)
- 1⁄2 teaspoon black pepper
- Fresh cilantro (or parsley if you don’t like cilantro)
Side:
- 1⁄2 cup Basmati rice
- Water for cooking
PREPARATION
1.Peel the potatoes and cut them into cubes. Then wash the cauliflower and cut into bite-sized florets.
2. Open the can (or glass) of jackfruit, drain and rinse well. Pull the pieces apart to get smaller, bite-size pieces.
3. Take out the frozen peas and let them thaw a bit.
4. Steam (or boil) the cubed potatoes for about 5 minutes, then add the cauliflower florets and cook until the potatoes and cauliflower are soft (approx. 10 minutes), but still have a bite to them. Set aside.
5. While the potatoes and cauliflower are cooking, peel the 1⁄2 onion, garlic clove, and ginger. Add the garlic, onion, ginger, all the spices and the tomatoes to a blender and blend until smooth. This is our sauce for the curry.
6. Prepare the Basmati rice: add 1⁄2 cup of rice to 1 cup of water, boil and then simmer until the liquid is absorbed.
7. Add the sauce to a pot and cook for about 5 minutes at medium heat. Add the jackfruit pieces, the peas and the potatoes and cauliflower. Stir well and cook for about 10 minutes.
8. Serve with the Basmati rice, garnish with fresh cilantro (and/or parsley) and enjoy!
CHEF NOTES
*If you do not like jackfruit or cannot find it just leave it out. The dish is traditionally without jackfruit.
It will keep in the fridge for about 4 days. It also freezes well if you’d like to double the recipe for meal prep.
Get access to 300+ healthy recipes - live cooking demos - community & more
Just $9 gives you 30 days on-demand access to everything Feel Fabulous has to offer - including possibly the healthiest recipe collection where all recipes are whole foods plant based, sugar-oil-salt-flour-free and truly delicious. We love food and we'd love to share that passion with you because it's the foundation of life...
Agenda
You will get access to a new video each day. If you miss a video or want to revisit your favorite parts, you have the option to upgrade your experience for just $9. Click here to find out more.
Comments
Share your thoughts and kitchen hacks here: