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Indian cuisine is my all-time favorite. Creamy curries, aromatic seasonings, spicy meats offset with cooling yogurt-based sauces and desserts… oh my, I’m in heaven at the thought. Aloo Gobi is a dish traditionally made with potatoes, tomatoes, and cauliflower in a rich blend of mostly seed-based seasonings. By subbing taro, carrots, and safe spices, my autoimmune protocol version is creamy, smells incredible, and is every bit as delicious and comforting as the traditional dish, even if it doesn’t boast quite the same amount of heat. Plus, isn’t it pretty? I love the vibrant colors in this dish.
- ¼ cup coconut oil or other cooking fat
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 6 medium carrots, chopped
- 1 medium head cauliflower, chopped
- 1½ pounds taro root, pre-cooked and chopped
- 1 bunch cilantro, chopped
- 1 tablespoon grated ginger
- 2 teaspoons sea salt
- ½ cup water
- Heat the oil in a large saucepan and add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.
- Add the carrots, cauliflower, taro root, cilantro, grated ginger, and salt and mix well.
- Add the water and bring to a simmer, then cover and cook for 15-20 minutes or until the carrots are soft.
- Serve hot.