“Aloo gobi means “potato cauliflower” in India, where it’s a very common vegetable dish,” says chef Michael Smith, author of Real Food, Real Good. “It’s so easy to make and such a hit at my table that I’m constantly creating variations of the original. This recipe replaces the firm potatoes with equally durable butternut squash. Apples add a delicious burst of sweetness, and you’ll love the aromatic spice seeds.”
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Butternut Squash Apple Aloo Gobi
Ingredients
- 2 tablespoons (30 mL) of butter
- 2 cloves of garlic minced
- 2 jalapeño peppers seeded and finely diced
- 1 tablespoon (15 mL) of cumin seeds
- 1 tablespoon (15 mL) of fennel seeds
- 1 tablespoon (15 mL) of coriander seeds
- 2 tablespoons (30 mL) of curry powder
- A 1-inch (2.5 cm) knob or so of frozen ginger grated
- 1 teaspoon (5 mL) of salt
- 1 butternut squash peeled, seeded and cut into bite-size pieces
- 1 head of cauliflower cut into bite-size
- pieces 2 apples, cored and cut into bite-size pieces
- 1/2 bunch of fresh cilantro chopped
Instructions
- Preheat your oven to 375°F (190°C). Turn on your convection fan if you have one.
- Melt the butter in a small pan over medium heat. Add the garlic, jalapeños, cumin seeds, fennel seeds and coriander seeds. Stir for a minute or two, until the spices are lightly toasted. Remove from the heat and stir in the curry powder, ginger and salt.
- In a large bowl, combine the butternut squash, cauliflower and apples. Add the spice mixture and toss together until everything is evenly combined. Transfer the works to a 13- x 9-inch (3 L) baking or roasting pan, spread it into an even layer and roast until the vegetables are tender and lightly browned, about 1 hour.
- Just before serving, stir in and top with the chopped cilantro.
Excerpted from Real Food, Real Good by Michael Smith. Copyright © 2016 Michael Smith. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.