Leftovers: Aloo Gobi

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I haven’t done a leftover recipe in a while. And if you’re wondering what the hell a leftover recipe is, well I’ll tell you. A leftover recipe is a recipe I have made a while back and absolutely LOVED, but the pictures didn’t do it justice. So I remade this recipes so I could get a better picture for you and you would actually try it out. If you don’t, whatever. You’re dumb. This recipe is actually one of my most favorite things I’ve ever cooked. And it’s REALLY simple. FYI, this is how you pronounce it: Ah-lou-gob-E. Check out the old picture. It makes me dizzy.

So, I need to talk about my weekend because it was FANTASTIC. I was in California for the ‘Fueling the Fire’ Event at CrossFit Anaerobic. It was an event to raise money to put together paleo care packages for the troops. We had partner workouts, gift baggies, and I gave a little speech about eating paleo and how to incorporate it into your own life. It was a super fun day. It was so cool to meet a ton of CrossFitters from the California area and hear some of the questions they had about paleo. The CrossFit Anaerobic team is a super good looking team. And all the people at the gym were really good looking. I think that is just how California is. Good looking people are bred there, or flock there. Science. Maybe if I move there, I will become better looking.

The best part of this trip though, was that I got to meet some seriously awesome people. And I mean, it’s bound to happen at any CrossFit gym you go to, but CF Anaerobic was so incredibly kind. So caring. And so inviting, I couldn’t have been more excited to hang out with the people there. It would take me forever to name every person I met out there, but I was lucky enough to get to spend some quality time with some of the people. The first night I was in California, a big group of us went to dinner at a restaurant called Carmelita’s. The group, which included 3 couples and me, were super fun to hang out with. Especially a woman named Pilar who has no filter. I like those kinds of people. They usually get me and I get them. And we talked about men. That’s my favorite topic so we got along just great. And not to mention, I probably had one of the best steaks I’ve ever had. A rib eye. The size of my head. I want to eat that everyday.

Then, I got to spend Sunday hanging out with a ton of the trainers and athletes for their Sunday Funday. One of the women I met at the event named Stacy may be my soulmate. She’s freaking awesome. So incredibly positive and loves life. I wish I could spend every second with her just so her positivity would rub off on me. Anywho, it was her birthday weekend so we ended the weekend by starting off Sunday morning with giant mimosas at Mutt Lynch’s in Newport Beach. These guys, meaning the drinks, were seriously huge. It was a sugar explosion in my belly and I enjoyed every second of that buzz. We then went to the beach and splashed around like children. I was kind of bummed because I love diving into the waves, but I had to jump on an airplane soon after being in the ocean so I didn’t want to have wet dog hair. Or look like a wet dog. I need as much help as I can get.

The sugar headache I had on the plane wasn’t the best thing I’ve ever experienced while flying.

And you know what was awesome. There was an absolutely adorable and super sweet guy out there. AND he was single. Say wha?!? I didn’t know those actually existed. Oh AND he’s a CrossFitter. Guess I shouldn’t give up hope in all men.

Leftovers: Aloo Gobi

0.0 rating
PREP 10 mins
COOK 15 mins
TOTAL 25 mins
Yields 3-4

INGREDIENTS :

  • 1 (14oz) can coconut milk
  • 1 head of cauliflower, leaves and stem removed, chopped in small florets
  • 1 sweet potato, cubed
  • 1/2 lb chicken, cubed (I used leftover shredded chicken. Genius)
  • 3 garlic cloves, minced
  • 1 tablespoon coconut oil
  • 2 tablespoons almond butter
  • 1 tablespoon curry powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon red pepper flakes (unless you want more intense heat)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garam masala
  • salt and pepper, to taste
  • cilantro, to garnish

DIRECTIONS :

  1. Place large pot or pan over medium heat, add coconut oil and garlic to saute.
  2. Once garlic is fragrant, add your coconut milk and spices. Let simmer for about 5 minutes.
  3. While the spices are simmering, chop your veggies and chicken.
  4. Place sweet potatoes and cauliflower in the coconut milk, cover, and let simmer for about 10 minutes.
  5. Then add chicken and almond butter, cover again, and let simmer for another 6-8 minutes or until chicken is cooked through.
  6. Garnish with cilantro. It gives it a very fresh flavor.
  7. Stir occasionally. Add more coconut milk if desired.
  8. Consume. BE CAREFUL. Someone I know, who I was cooking for, burnt their mouth extremely bad because they have no patience. And they are very child like. I was home alone last night....
  9. Enjoy!

by

INGREDIENTS :

  • 1 (14oz) can coconut milk
  • 1 head of cauliflower, leaves and stem removed, chopped in small florets
  • 1 sweet potato, cubed
  • 1/2 lb chicken, cubed (I used leftover shredded chicken. Genius)
  • 3 garlic cloves, minced
  • 1 tablespoon coconut oil
  • 2 tablespoons almond butter
  • 1 tablespoon curry powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon red pepper flakes (unless you want more intense heat)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garam masala
  • salt and pepper, to taste
  • cilantro, to garnish

DIRECTIONS :

  1. Place large pot or pan over medium heat, add coconut oil and garlic to saute.
  2. Once garlic is fragrant, add your coconut milk and spices. Let simmer for about 5 minutes.
  3. While the spices are simmering, chop your veggies and chicken.
  4. Place sweet potatoes and cauliflower in the coconut milk, cover, and let simmer for about 10 minutes.
  5. Then add chicken and almond butter, cover again, and let simmer for another 6-8 minutes or until chicken is cooked through.
  6. Garnish with cilantro. It gives it a very fresh flavor.
  7. Stir occasionally. Add more coconut milk if desired.
  8. Consume. BE CAREFUL. Someone I know, who I was cooking for, burnt their mouth extremely bad because they have no patience. And they are very child like. I was home alone last night....
  9. Enjoy!

by

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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55 thoughts on “Leftovers: Aloo Gobi”

  1. This looks so good, and I haven’t even had breakfast yet. I believe this is now tonight’s dinner, and tomorrow’s leftover lunch. I really enjoy your posts, and recipes.

  2. This is going on the menu for this weekend!
    and don’t give up hope just yet …. there are still a few good guys out there. And honestly, it’s probably more likely that you would meet them through CF than other avenues!

  3. This is just to die for…I love everything in this! Breakfast, lunch or dinner…how can you miss!
    And yes there are still some good guys out there and you find them when you least expect it…if you were closer I would so hook you up with one I know…Keep looking and keep creating these great recipes…thanks…oh and I just ordered Nikki’s coconut butter variety pack…can’t wait to try them all

  4. What do you think about using a rotisserie chicken from the grocery store? Just thinking of a way to cut a corner and the chicken is always nice and juicy and fun to eat while pulling it apart.

  5. Glad to hear your weekend was great! Thanks for thinking of the troops. I am in the military and recently switched to the paleo life. I will probably deploying soon and am glad to know that there are people like you and your friends thinking of your paleo troops. Don’t give up on men. There are some good ones out there still…..

  6. This recipe looks amazing and I can’t wait to try it! Just wanna thank you for supporting out troops! As a veteran and wife of an Army Soldier it is greatly appreciated!

  7. I can’t wait for your cookbook! Your recipes are great and make it so I can stick to this paleo diet. While allowing some cheat days. LOLO

  8. Any opinions on subbing sunflower seed butter for almond butter? I have the former on hand but not the latter (er, I did, but it was raw almond butter and it kinda smells like it went bad…).

  9. I made this last night! This was my first Indian dish to make and it was a party in my mouth. I’ve always wanted to cook Indian dishes but I never had the all of the spices or the patience to understand the recipe. This recipe is so easy! And ok…I kind of fibbed it last night because I don’t have coriander, and I didn’t have cauliflower, so I used what other spices and vegetables I had. Anyway, this recipe is fantastic! I can’t wait to try your other recipes.

  10. I’ve been following you since I started crossfit last December and every recipe I have tried has been a hit with me, the hubby and 2 teenage kids. Can’t wait to try this one. And hey, I live in the Denver area but have a condo in Newport Beach so if you want to stalk your new So Cal guy friend, you’ve got a place to stay!

  11. Can you use coconut milk from a box instead of a can? Classy huh? Also, if you ever feel hopeless about men just remember that there’s Ryan Gosling and that will make it better even though it’s sad when I’m not dating him

  12. juli, new(ish) to the site, first time making one of your paleo creations. really, really tasty. i ate half the enormous pot of deliciousness. can’t wait to try the blueberry sweet potato pancake things. they look friggin legit. ps. it is inconceivable that you are single with this tasty food flying around!

  13. OMGosh!!! This is truely AMAZINGLY AWESOME!! Made this for lunch today and loved it!! My husband even thought it was great!! He told me I could put in less chicken and more veggies and that would be good too!
    Darn, I thought I would have leftovers and I hear him in there filling his bowl again!!
    Thank you so much for sharing these amazing recipes!!

  14. I leave for India in 2 days. So this recipe was perfect. Can’t wait to share with my friend who is attempting Paleo in India.

    I did cook this. Amazing.

  15. UMMMMM- one word for this- DELICIOUS!!!! You there, reading the reviews, trying to decide whether or not to make this- two words for you- DO IT!!!!!!!!!!!!!!! 🙂

  16. After trolling your site for months now seemed like a good time to say Thank you!. Just made this tonight and we thoroughly enjoyed it. I cheated a bit and used frozen cauliflower but somehow I thought you might appreciate that, Juli. Thanks so much. You’re awesome and your recipes rock!

  17. Juli.
    I love you. I love your recipes. My husband loves what ever I make from your website. He loves that I make him donuts and waffles.
    The problem is that I’m not very smart nor do I follow directions very well.
    Would you consider writing the ingredients in order of usage? I get so confused.

    Thank you.

    your secret admirer in SF Bay Area

  18. Wow. I would say “that’s all I’m gonna say,” but I have to say more. This is gooooooooood food! Amazing. You truly have a knack for flavors and bringing them together in incredible dishes that make me smile! 😀 Aloo Gobi will definitely be one I make again SOON!

  19. Why, yes, I did lick the bowl after eating this. AMAZING! Also, if you want to move to California, you can live at our house for free as long as you do the cooking. For real.

  20. This was a great recipe! I did make a few additions…I added half a can of pumpkin purée, and additional coconut milk. I will definitely make this again.

  21. I have NO IDEA what this is, but I’ve sure eaten a lot of it… That’s usually a scary statement, but your recipes rock so it’s okay this time!

  22. I made this tonight and loved it. Hubby didn’t care for it, but he’s not an adventuresome eater. (Poor guy, British roots). I’m giving it 5 stars!

  23. SO DELICIOUS. I love Indian food (who doesn’t?) and a lot of the paleo recipes I have tried have been lacking in flavor and awesomeness. Not this one! I was worried as it was cooking that there was not enough moisture but it worked out perfectly and OMG I want to eat the entire 2-jars worth that I made, immediately. I would love to see more Indian cuisine recipes, you really know how to make those flavors work!

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