Aloo Gobi, Low Lectin Style

Start with homemade butternut squash purée or canned organic pumpkin purée.

Use one large cauliflower or two small ones. Cut out the base stem 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 jump to the traditional recipe with a pot on the stove top or continue here with a 6- or 8-quart Instant Pot pressure cooker for an even lower level 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 or Japanese yam into chunks. Place it in the pot to brown.

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

Thinly slice one medium red or yellow onion.

Add one teaspoon coarse sea salt.

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 homemade or organic butternut squash or half 150z can (400 to 400 mL) pumpkin purée.

Add two teaspoons apple cider vinegar to the purée and set aside.

Grate one finger of fresh ginger and set it aside.

In a cup, combine the spices:

 

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 and stir for about 30 seconds, until the ginger becomes fragrant.

Add the butternut or pumpkin and  adjust thickness to a sauce consistency, about 1 cup water for butternut and 2-3 cups for pumpkin. Stir well.

Cook and stir until the color darkens and the vinegar odor disappears, about 2–4 minutes.

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

Let the masala heat up to bubbling, then cancel the saute mode.

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.