Curried Cauliflower and Potatoes Aloo Gobi
Embark on a flavorful journey with Curried Cauliflower and Potatoes Aloo Gobi, a classic Indian-inspired dish that is as comforting as it is vibrant. This vegan, gluten-free recipe pairs tender cauliflower florets and hearty potatoes with a medley of aromatic spices like cumin, turmeric, and garam masala. Simmered with tomatoes, garlic, and ginger, this one-pan meal transforms simple vegetables into a savory, spice-infused masterpiece. Ready in under 45 minutes, it’s perfect for weeknight dinners or meal prep. Garnished with fresh cilantro, this dish shines as a standalone entree served with warm naan or fluffy basmati rice, or as a stunning side for a larger feast.
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 medium potatoes
- 1 medium onion
- 2 medium tomatoes
- 3 garlic cloves
- 1 inch piece ginger
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1.5 teaspoons ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 0.25 cup water
- 2 tablespoons fresh cilantro leaves
Instructions
Cut the cauliflower into small florets and peel and dice the potatoes into 1-inch cubes.
Finely chop the onion and dice the tomatoes. Mince the garlic and grate the ginger.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds, or until aromatic.
Add the chopped onion and sauté for 5-7 minutes, or until golden brown.
Stir in the garlic and ginger and cook for another minute until fragrant.
Add the turmeric powder, ground coriander, red chili powder, and salt. Stir well to coat the onions in the spices.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they start to break down and form a sauce.
Add the potatoes and cauliflower florets to the pan. Mix well to coat them in the spice mixture.
Pour in the 1/4 cup of water, cover the pan with a lid, and reduce the heat to low. Let the vegetables cook for 20 minutes, stirring occasionally, until they are tender. Add more water if needed to prevent sticking.
Once the vegetables are cooked through, sprinkle the garam masala over the mixture and gently stir to combine.
Turn off the heat and garnish with freshly chopped cilantro leaves.
Serve hot with rice, naan, or as a side dish.
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3348 mg | 146% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 30.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5144 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
