Sheet pan sweet potato aloo gobi
Brian Lagerstrom · ♥ 20.7K likes · 677.4K views · 14 min video
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Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 750 g sweet potato
Peel the sweet potatoes, cut them into roughly one inch planks, then strips, then large cubes.
- 1 whole cauliflower
Break the cauliflower down into large florets around the core, discard the woody middle and chop the florets into roughly one inch pieces.
- 5–6 cloves garlic cloves
- 15 g tomato paste
- 5 g cumin
- 5 g garam masala
- 15 g curry powder
- 15 g salt
Add the pressed garlic, tomato paste, cumin, garam masala, curry powder and salt to the bowl.
Spices, chickpeas and coconut cream
Add the olive oil, drained garbanzo beans, coconut cream and two cans of water and toss to combine.
- 20 g olive oil
- 1 can garbanzo beans
- 1 can coconut cream
- 250 g water
Dump everything onto a sheet tray preheated in the 450F oven, spread it edge to edge, and bake 35 to 40 minutes; check at 35 so nothing overcooks.
- coconut cream
- fresh cilantro
- lime juice
Check that the sweet potato and cauliflower are tender but not mushy, then finish with three to four dollops of coconut cream, chopped cilantro and a little lime juice.
Finishing the aloo gobi
- 450 g rice
- 600 g water
- 8 g salt
Serve piled on steamed rice, cooked in a rice cooker loaded at the same time as the tray went in.