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My Aloo Gobi
(Adapted from this recipe, which is in turn adapted from Anupy Singla's The Indian Slow Cooker)

I originally got this recipe from my friend, Dan the Yeti. I cat-sit for him occasionally and during a stint over the summer, I was ordered to make this while he was away because all the ingredients were in the apartment and should be used soon. Indian food? From a crock-pot? I was sold.

It was a little spicy for me, though; why I'm a spice wimp who loves Indian food, I'll never know. So when it came time to make this again at my own house, I made a couple of alterations to better suit my tastes - two potatoes instead of one, sweet potatoes to temper the spiciness, and 2 tsp chili powder instead instead of 3. So maybe it's wimpy aloo gobi, comparatively speaking, but it's aloo gobi that I'll gladly stuff in my face. I usually eat this over some quinoa to up the protein content a bit.

ingredients in a crock pot
Ready to start cooking!

Serves 6

1 large cauliflower, washed and cut into bite-sized pieces
2 sweet potatoes, peeled and diced
1 medium yellow onion, peeled and diced
1 medium tomato, diced
4 cloves garlic, minced or pressed
1 poblano pepper, or pepper of your choice
1 tbsp cumin seeds
2 tsp red chili powder
1 tbsp garam masala
1 tbsp salt
1 tsp turmeric powder
3 tbsp olive oil
1 heaping tbsp cilantro, chopped (optional)

Put all the ingredients in the crock-pot. Cook on low for 5 hours (turn up to high for the last hour if you think it's necessary). Stir occasionally. Don’t worry if the cauliflower seems crunchy; it will eventually soften and release liquid. Add cilantro after cooking is completed. Serve with rice, naan, or quinoa.

Note: I chop all of the ingredients except for the cauliflower, which I like to breakup by hand directly into the pot. I find it meditative and less messy, but chopping is probably faster.




aloo gobi curry
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