Mediterranean Diet Aloo Gobhi
Discover the perfect fusion of health and flavor with this Mediterranean Diet Aloo Gobhi! This vegetarian delight takes the classic Indian dish and gives it a Mediterranean-inspired twist, using heart-healthy olive oil and a vibrant blend of spices like cumin, turmeric, and paprika to create a truly irresistible dish. Tender cauliflower florets and golden potatoes are simmered with aromatic garlic, ginger, and juicy tomatoes, all topped with fresh cilantro and a splash of zesty lemon juice for a refreshing finish. Ready in just 45 minutes, this gluten-free, plant-based recipe can be served as a wholesome main course alongside whole-grain flatbread or brown rice, or as a flavorful side dish for any meal. Perfect for anyone looking to embrace the Mediterranean diet while savoring bold, globally inspired flavors!
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Recipe Information
Ingredients
- 1 medium head, cut into florets Cauliflower
- 2 medium, peeled and diced Potatoes
- 3 tablespoons Olive oil
- 1 large, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Fresh ginger
- 2 medium, chopped Tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 1 teaspoon or to taste Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Cilantro
- 1 tablespoon Lemon juice
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onions and sauté for about 5 minutes until they become translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the diced potatoes to the skillet and cook, stirring occasionally, for about 5 minutes.
Mix in the ground cumin, ground coriander, turmeric powder, paprika, salt, and black pepper. Stir well to coat the potatoes with the spices.
Add the chopped tomatoes to the skillet and cook for another 2 minutes, letting them soften.
Add the cauliflower florets, stirring to combine all the ingredients evenly.
Cover the skillet and reduce the heat to low. Allow the mixture to cook for about 15 minutes, or until the potatoes and cauliflower are tender.
Stir occasionally, and if needed, add a tablespoon of water to prevent sticking.
Once cooked, remove from heat and stir in the chopped cilantro and lemon juice.
Serve hot as a side dish or as a main course with whole-grain flatbread or brown rice.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 30.4 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4671 mg | 99% | |
*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.
