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California Almond Aloo Gobi Bowl

Created by the University of Massachusetts Amherst Dining team on behalf of Almond Board of California
Almonds

Difficulty

Easy

Ingredients
Serves: 8
  • 2 tbsp canola oil
  • 2 oz yellow onions, chopped
  • 2 tbsp jalapenos, chopped
  • 2 tbsp garlic, chopped
  • 2 tbsp ginger, chopped
  • 1 cup tomatoes, sm dice
  • 10 oz russet potatoes, peeled and medium dice
  • 10 oz cauliflower florets, cut into small chunks
  • ½ cup water
  • 1 tbsp lemon juice
  • 3 oz almond butter
  • 1 tsp garam masala
  • 2 tbsp cilantro, chopped
Preparation
  1. In a large pot over medium heat, add the oil, onions, jalapenos, garlic, and ginger. Sweat until the onions are translucent and the garlic is fragrant.
  2. Add the tomatoes, potatoes, cauliflower, and water. Cover the pot and steam until the potatoes and cauliflower are fully cooked.
  3. Add the lemon juice, almond butter, and garam masala. Mix lightly.
  4. Transfer to a decorative platter and garnish with the cilantro.
  5. Serve this with steamed rice.
Nutritional Info
Per Serving
NAME AMOUNT
Calories 87.131
Total Fat 5.456
Saturated Fat 0.492
Trans Fat 0.008
Cholesterol 0
Sodium 29.879
Total Carbohydrate 7.006
Dietary Fiber 1.644
Total Sugars 1.259
Protein 2.704
Vitamin D 0
Calcium 32.193
Iron 0.592
Potassium 246.6
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.