This is a great takeoff on the popular Indian dish Aloo Gobi. I made this as the main part of my meal the other night and served it over brown rice with a side of steamed spinach with lemon.
1 large onion, chopped
8 medium potatoes (you choose the type but they need to be medium in size, cleaned, unpeeled and chopped into large chunks)
2 medium heads of cauliflower, washed and cut into florets
10 cloves of garlic, sliced or rough chopped
4 cups Roasted Vegetable Stock (RVS)
1 tsp coriander seeds
1 tsp cumin seeds
1 Tbl Deggi Mirch (or some other red chili powder)
1 tsp crushed coriander
1 tsp crushed cumin
sea salt and pepper to taste (start with a 1/2 tsp each and go from there)
In a hot skillet add the coriander and cumin seeds. Roast the seeds for about 1 minute and keep them moving in the pan so they don't burn. Add the chopped onion and saute until they start to turn brown.
Add 2 cups of the RVS
Set aside the remaining two cups of RVS to be used later if needed.
Add the remaining ingredients. Stir, cover the pan and allow to simmer for 20 minutes.
After 20 minutes check the potatoes to see if they are done (fork inserted should go in and out easily)
If the potatoes are done, the dish is ready. You can continue to keep warm in a low oven until ready to serve.