Aloo Gobi

• Canola oil spray
• 1/8 teaspoon black mustard seeds
• 1 cup jasmine rice
• 1/2 medium onion, thinly sliced
• One 15-ounce can chickpeas, drained and rinsed
• 1/8 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3/4 teaspoon garam masala
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon sugar
• 2 tomatoes, chopped
• 2 handfuls fresh baby spinach leaves, chopped
• 1 potato, cubed
• 2 cups cauliflower florets

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Sprinkle the mustard seeds in the bottom of the pot.
4. Rinse the rice in a strainer under cold water until the water runs clear.
5. Tip the rice into the pot and spread in an even layer.
6. Add 1 cup plus 1 tablespoon water.
7. Scatter on the onion and evenly spread the chickpeas on top.
8. In a small bowl, mix the turmeric, cumin, coriander, garam masala, ginger, and sugar.
9. Fold in the tomatoes and spinach and pour half the mixture over the chickpeas.
10. Create a layer of potato and then a layer of cauliflower.
11. Pour the rest of the tomato mixture over all.
12. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. Serve immediately.
14. Calories: 649
15. Protein: 19g
16. Carbohydrates: 131g
17. Fat: 6g
18. Cholesterol: 0
19. Sodium: 691mg
20. Fiber: 22g

canola oil spray, black mustard seeds, jasmine rice, onion, chickpeas, ground turmeric, ground cumin, ground coriander, garam masala, ginger, sugar, tomatoes, baby spinach, potato, cauliflower florets

Taken from www.epicurious.com/recipes/food/views/aloo-gobi-378845 (may not work)