Pausing Over Aloo Gobi
Servings Prep Time
8-10bowls 25minutes
Cook Time Passive Time
60minutes 30 minutes
Servings Prep Time
8-10bowls 25minutes
Cook Time Passive Time
60minutes 30 minutes
Instructions
  1. Soak the cashews in a medium bowl for at least 30 minutes (if using boiling water) or 1-2 hours (if using tap water).
  2. In a large stock pot, cook the onion and garlic with spices and 2 tbsp. water (to keep the spices from sticking) for 5-7 minutes, until onion is cooked through.
  3. Meanwhile, make the cashew cream: in a high-powered blender or Vitamix, blend the cashews (rinse and drain first) along with the carrots and 2 c. water.
  4. Add the cashew cream to the pot along with the cauliflower, tomatoes and potatoes, and 1 c. water, and bring to a low boil, then simmer for 40-45 minutes.
  5. Meanwhile, make the rice according to package directions, and set aside.
  6. Add the garbanzo beans to the veggie pot and cook for a final 10 minutes
  7. Taste, and adjust spices as needed (we added 1/4 tsp. of cracked chilis to each bowl when serving - if you like spicy foods I suggest doing the same).
  8. Plate the rice and top with aloo gobi. Add chilis if you want more heat, and enjoy!