Alicia's Aloo Gobi

Ingredients

• ¼ cup olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon cumin seeds
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can coconut milk
• 2 tablespoons ground coriander
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• 1 tablespoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1 medium head cauliflower, chopped into bite-sized pieces
• 3 large Yukon Gold potatoes, peeled and cubed
• 1 (15 ounce) can garbanzo beans, drained
• 2 tablespoons garam masala

Instructions

1. Heat oil in a large pot on medium-high heat. Add onion; cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
2. Stir in diced tomatoes, coconut milk, coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom until begins to boil, then add cauliflower, potatoes, and garbanzo beans. Stir to combine; reduce heat to low and cover pot.
3. Simmer until potatoes are tender, 45 to 60 minutes (this will depend on the size of the potato chunks). Season with garam masala; stir and cook 5 minutes more.