Aloo Gobi

A bowl of potato and cauliflower mixed with herbs and spices.

5 from 1 vote

Explore the delightful flavors of Aloo Gobi, a comforting Indian-inspired curry with potatoes and cauliflower. It's gluten-free, nut-free, soy-free, oil-free, vegan, and Daniel Fast approved.

Prep Time10

Cook Time30

Total Time40

Course: Lunch/Dinner Entrée

Cuisine: Indian

Diet: Gluten Free, Low Fat, Vegan

Servings:

Calories: 157kcal

Author: Gigi & Sersie

Ingredients

1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp ground ginger
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ tsp chili powder
1 tsp garam masala
½ cup canned crushed tomatoes
2 medium russet potatoes, peeled and cut into cubes
1 medium head cauliflower, cut into bite-sized florets
1¼ cup water
½ lemon, juiced
½ cup chopped fresh cilantro, for garnish
Salt to taste (or coconut aminos)

Instructions

Sauté aromatics: In a large skillet or pot, add a splash of water and sauté chopped onions over medium heat for 4–5 minutes, until softened. Add garlic and ginger, and cook for another minute, stirring.
Bloom the spices: Add cumin, coriander, ginger, turmeric, chili powder, and garam masala. Stir well to coat the onions and toast the spices for about 30 seconds. This deepens their flavor.
Add crushed tomatoes: Stir in the crushed tomatoes, and cook for 2 to 3 minutes.
Simmer the veggies: Add cubed potatoes, cauliflower florets, water, and coconut aminos (if using). Stir to combine. Cover and simmer for about 20–25 minutes, or until the vegetables are fork-tender but not mushy. Stir occasionally and add a splash more water if needed.
Finish and serve: Turn off the heat. Stir in lemon juice and taste for salt. Garnish generously with fresh cilantro.

Notes

Make it saucier: Add ¼ cup of coconut milk or a spoon of Cashew Cream for a creamy twist (optional).
Spice it up: Add fresh chopped green chili or a pinch of cayenne if you like it hot.
Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition