Aloo Gobi, Low Lectin Style

Make sure you have homemade butternut squash purée or organic pumpkin purée.

Use one large cauliflower or two small ones. Cut them into stems and break the florets into moderate-sized pieces by hand. Trim off any black areas, but do not cut the florets off. The stem is also edible and can be cut into bite-sized pieces. Place them in a pot of water to soak.

You can proceed as you normally would with a pot on the stovetop or use a 6- or 8-quart Instant Pot pressure cooker for an even better reduction of lectins.

Turn the Instant Pot on to sauté mode on high with one tablespoon of ghee and one teaspoon of cumin seeds until toasted.

Peel and cut a medium white sweet potato into chunks. Place it in a pot.

Allow the potato to brown on at least one side. Do not stir often.

Thinly slice one medium red or yellow onion.

When the potatoes are browned, add the onions and cook until translucent, about five minutes.

While the onions and potatoes are frying,

Measure out one cup of homemade or organic butternut squash or pumpkin purée.

Grate one finger of fresh ginger and set it aside.

In a cup, combine the spices:

1 teaspoon of sea salt

1.5 teaspoons of turmeric

, 3 teaspoons Kashmiri chili powder (omit for an even lower lectin content),

, 6 teaspoons of coriander powder,

3 teaspoons of roasted cumin powder.

1.5 teaspoons garam masala

When the onions have softened and become translucent, add the ginger.

Stir for about 30 seconds, until the ginger becomes fragrant.

Add the purée and one cup of water. Cook and stir until the color darkens, about 2–4 minutes. Adjust the acidity with lemon juice or vinegar to taste.

Stir in the garam masala and mix to form a sauce. Add water as needed to thin.

Drain the cauliflower and add it to the pot. Add extra water, if needed, to ensure there is enough sauce to easily coat the cauliflower when stirring.

Pressure cook for two minutes on high. Rapid decompression.

Stir, then pour into a glass storage container and allow to cool. The flavors will intensify and the sauce will thicken as it cools. Reheat in the microwave or in a covered pot with a tablespoon of water.