March 14, 2012

Roasted Gobi Aloo - Day 14

Day 14 and we're not really missing the meat at all. We are also spending a lot less (veggies are often cheaper than meat and we're not eating out as much). Here's tonight's meatless meal inspired by this, but simplified by using a prepackaged sauce.


  • 4 medium sized yukon gold potatoes, diced
  • half a head of cauliflower, chopped into bite-sized pieces
  • olive oil
  • salt
  • 1 pouch of simmer sauce (like Tasty Bite, we used Good Korma)
  • sriracha
  • 1 can chick peas, drained and rinsed

Preheat oven to 450
Toss potatoes and cauliflower with olive oil and salt. Spread out into a foil lined baking sheet and bake for 30 minutes or until golden brown on top.
Pour sauce into a big pan or wok and heat on low
When veggies are done, scrape them into the pan and add chick peas. Stir to coat evenly.
Add sriracha to your desired heat level. Add a splash of water if the sauce is too thick.
Simmer for about 5 minutes. Serve over rice.

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