Maldivian Aloo Gobi Curry

Ingredients

In this Maldivian adaptation of Aloo Gobi, the traditional Indian spices are replaced with Maldivian spices such as curry leaves, fenugreek, and turmeric. The dish also incorporates a coconut-based curry sauce, which adds a tropical twist to the original recipe. The flavors are milder compared to the Indian version, allowing the natural flavors of the vegetables to take center stage. We alse have the original recipe for Aloo gobi, so you can check it out.

• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 10 curry leaves 10 curry leaves
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 small cauliflower, cut into florets 1 small cauliflower, cut into florets
• 1 cup coconut milk 1 cup coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic, grated ginger, turmeric, cumin, coriander, fenugreek seeds, and curry leaves. Cook for 1-2 minutes until fragrant.
4. 4.
   Add the diced potatoes and cauliflower florets to the pan. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the coconut milk and season with salt to taste. Stir gently to combine.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For a spicier version, add a chopped green chili along with the spices.
• Adjust the consistency of the curry by adding more coconut milk or water, depending on your preference.
• Serve the Maldivian Aloo Gobi Curry with a squeeze of fresh lime juice for a tangy twist.
• Customize the dish by adding other vegetables such as peas or bell peppers.
• Toasting the fenugreek seeds before adding them to the curry enhances their flavor.

Serving advice

Serve the Maldivian Aloo Gobi Curry hot with steamed rice or freshly made roti. It pairs well with a side of Maldivian sambal or a refreshing cucumber raita.

Presentation advice

Garnish the curry with a sprinkle of freshly chopped cilantro to add a pop of color. Serve it in a vibrant bowl or on a banana leaf for an authentic Maldivian touch.