Sweet Potato Aloo Gobi

The Best of Chef at Home
By Chef Michael Smith
from The Best of Chef at Home

1⁄2 stick (1⁄4 cup / 60 mL) of butter
1 tbsp (15 mL) of whole cumin seeds
2 onions, diced
2 tsp (10 mL) of ground cinnamon
2 tbsp (30 mL) of curry powder
2 large sweet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
1 head of cauliflower, cut into florets
a sprinkle or two of sea salt
a splash or two of water
1 cup (250 mL) of frozen peas
1 bunch of cilantro, chopped

Melt the butter in a large skillet over medium heat. Add the cumin seeds and gently fry them for a minute or two to heat them through, remove any shelf staleness and brighten their flavour.

Add the onions and sauté until they soften. Add the cinnamon and curry powder and stir well for another minute or so. The direct heat of the sauté dramatically brightens the flavours of the spices.

Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.

Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.

Just before serving, stir in the peas and cilantro, quickly heating them through.

Freestyle Variation: You may toss in a few sliced green onions along with the cilantro. If you’re not a fan of cilantro, simply leave it out. For a more authentic version, try substituting regular potatoes for the sweet potatoes. Feel free to adjust the amount of spices to suit your taste. If you enjoy a bit of spicy heat, try stirring in all or part of a minced jalapeño pepper.

Excerpted with permission from “The Best of Chef at Home” by Michael Smith. Published by Whitecap Books, 2009. To read the review for “The Best of Chef at Home” please click here.