|Aloo Gobi – healthy and low in calories
If you like your food hot and spicy, you may live longer. Recent research showed that people who ate spicy food three to five times a week lived longer. Vegetables and spices contain lots of phytonutrients. Capsaicin is a phytonutrient found in chili peppers known to reduce inflammation and to contain antibacterial properties. Fresh may be better than dried spices, but both are beneficial.
To add some heat to your menu, try this Indian recipe for Aloo Gobi. It’s one of my favorites!
1 medium head cauliflower
½ large onion (1½ cups)
5-7 Yukon yellow potatoes (6 cups)
2-3 tablespoons unsalted butter
4-5 tablespoons olive oil
1 – 1½ cups vegetable stock
3 tablespoons of your favorite curry powder
1 teaspoon ground ginger or minced fresh
½ teaspoon dried chili pepper
½ teaspoon salt
¼ cup cilantro, chopped
Cut up cauliflower and potatoes into medium chunks. Slice onion into ¼ inch thick wedges. Heat large fry pan or wok. Add 4 tablespoons oil and 2 tablespoons butter. When oil is hot, add potatoes. Cook over medium high heat 12-15 minutes until potatoes are lightly browned and tender on the inside. Add onions and cook 4 minutes. Add cauliflower, curry, chili pepper and ginger. If too dry, add 1 more tablespoon of butter and 1 more tablespoon of olive oil. Stir and cook for 4 minutes. Stir in salt and cook another 2-5 minutes. Add 1 cup vegetable stock. If too dry, add ½ cup more. Cook over medium low heat until blended. Cauliflower will be slightly crunchy. Top with cilantro. Makes 10 cups. Serve with Naan.