Spicy Vegan Aloo Gobi {Gluten-Free, Dairy-Free}

theblendergirl.com

Joey B

4 tablespoons (60ml) olive oil, divided

1 head cauliflower, cut into florets

1 cup (180g) baby potatoes, whole

Pinch of Celtic sea salt, plus more to serve

½ teaspoon ground cardamom

½ teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground ginger

½ teaspoon ground cinnamon

Dash of red pepper flakes

1 tablespoon (15g) tomato purée

3 cloves garlic, minced (3 teaspoons)

½ cup (120ml) filtered water

1 ½ tablespoons fresh lemon juice, plus more to taste

¼ cup roughly chopped cilantro, to serve

Cooked rice, to serve (or quinoa or cauliflower rice)

Directions at theblendergirl.com

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