California Almond Aloo Gobi Bowl

Ingredients

Serves: Approx. 8 servings

• 30g canola oil
• 55g chopped yellow onions
• 20g chopped jalapeños
• 20g chopped garlic
• 20g chopped ginger
• 130g tomatoes, small dice
• 285g russet potatoes, peeled and medium diced
• 285g cauliflower florets, cut into small chunks
• 120ml water
• 15ml lemon juice
• 85g almond butter
• 3g garam masala
• 10g chopped cilantro

Preparation

1. In a large pot over medium heat, add oil, onions, jalapeños, garlic, and ginger. Sauté until onions are translucent and garlic is fragrant.
2. Add tomatoes, potatoes, cauliflower, and water. Cover and steam until potatoes and cauliflower are tender.
3. Add lemon juice, almond butter, and garam masala. Mix lightly to combine.
4. Transfer to a serving platter and garnish with chopped cilantro.
5. Serve hot with steamed rice.