Indian cuisine Archives - Good Food St. Louis

Roasted Potatoes and Cauliflower

January 28, 2022

Roasted potatoes and cauliflower a.k.a. Aloo Gobi

I roasted some cauliflower and baby Yukons this week. The cauliflower had been softening in my vegetable bin for a while and was beginning to take on the spotting of a small Dalmatian. But I exaggerate. Actually, the spots were no more than a sharp knife could remedy.

I slathered the vegetables chunks in olive oil along with a bit of salt and pepper, before putting the tray in the oven at 425 degrees for about 30 minutes, turning once or twice.

At the end I often give the whole shebang a drizzle of lime juice, tahini, or feta and parsley.

In Indian restaurants you often see a similar dish served as Aloo Gobi. The recipe I used is from Bon Appetit and is exceptionally easy and tasty.

Another Imported Dish: Pastelies de Yucca

Pastelies de Yucca—cut in half in photo—has an exterior made from yucca flour and stuffed with meaty or egg filling. Different versions are served throughout Central and South America.

My other international lip smacker this week originated South of the Border: Pastelies de Yucca. The ones I had were made by a native Colombian—not my son-in-law—though he was well aware of the yummy yucca flour dish that often looks like a puffy tamale.

The complexities of the recipe suggest it should be made by professionals or, at least, an old family member.

Note: Ernie, if you’re reading this post, I would love to hear about your associations with this dish and how long it’s been since you’ve eaten it.

Red Curry Lentils with Sweet Potatoes & Spinach

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Red Curry Lentils with Sweet Potatoes & Spinach

Red lentils are sweeter and softer than other lentils, that is, they cook up to form a splendid base for the vegetables. They need no pre-soaking and cooking time is shorter.

Course Vegetarian

Cuisine Indian

Ingredients

3 Tbs. olive oil
1 lb. sweet potatoes about 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
1 medium yellow onion chopped
3 Tbs. Thai red curry paste
3 garlic cloves minced (about 1 tablespoon)
1 1-inch piece fresh ginger, peeled and grated (about 1 Tbs.)
1 red chile such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 tsp. ground turmeric
1 cup red lentils rinsed
4 cups low-sodium vegetable stock
2 tsp. kosher salt plus more to taste
1 13-oz. can full-fat coconut milk
1 4- to 5-ounce bag baby spinach
½ lime juiced
Fresh cilantro leaves for serving
Toasted unsweetened coconut flakes for serving (optional

Instructions

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Serve over rice and top with cilantro and coconut flakes, if desired.