I have posted a few favourites of my Indian curries on this site here (see the Non butter chicken, Tikka Masala, Korma and Sri Lankan tamarind curry recipes). Aloo gobi is one of the first Indian curries that actually sold me Indian food in India. It is simple and divine and easily (and often) vegan. There are many many variations but it is essentially a tomato and onion based curry with simple veggies. The Aloo Gobi refers to the potato- cauli combination. Matar refers to the peas, however I have adapted that to green beans. Use whatever suits you and your family though. Peas are very common in Indian curries.
2 potatoes, peeled and chopped
1/2 small cauliflower florets
1/2 cup green beans (topped and tailed and chopped roughly)
1 brown onion, finely diced
2 cloves garlic, finely diced (and peeled)
1 inch fresh ginger, finely diced (and peeled)
1 Tblspn almond meal
1 tsp garam masala
1/2 tsp tumeric
1/2 tsp ground cumin
1/4 tsp dried chilli flakes (or as much as you enjoy)
2 cups water
1/4 cup tomato puree (passata) – or alternatively, blanche, peel and squish a fresh large tomato
Lightly fry the diced onion and add in the potato pieces. Saute for a few minutes (to get the potato cooking under way) and add in the spices. Once aromatic, add in the almond meal, tomato puree and water and simmer. When potato is almost cooked, add in the cauliflower and simmer for a further 4-5 minutes. Add the green beans only a couple of minutes before serving.
NB I really prefer my veggies cooked but not soggy. If you like them mushy, obviously you can cook them for much longer.