Paleo Aloo Gobi
Savor the bold and wholesome flavors of *Paleo Aloo Gobi*, a delicious and healthy twist on the classic Indian dish. This paleo-friendly recipe swaps traditional potatoes for nutrient-packed sweet potatoes, perfectly paired with tender cauliflower florets. Infused with aromatic spices like turmeric, cumin, coriander, and curry powder, every bite is bursting with vibrant, earthy flavor. Prepared in just 40 minutes, this vegan, gluten-free, and dairy-free dish is cooked in coconut oil for a rich and luscious finish. Topped with fresh cilantro and a splash of lemon juice, it’s a light yet satisfying meal that’s perfect served on its own or alongside your favorite paleo-friendly sides. Ideal for busy weeknights or meal prep, this *Paleo Aloo Gobi* is as nourishing as it is delicious, catering to clean-eating enthusiasts and those craving globally-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 300 grams Sweet potatoes, peeled and cubed
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 inch Fresh ginger, minced
- 2 medium Tomatoes, chopped
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Curry powder
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, and cook for another 1 minute until fragrant.
Add the chopped tomatoes and cook until they soften, about 3-5 minutes.
Stir in the ground turmeric, ground cumin, ground coriander, curry powder, sea salt, and black pepper. Cook for 1 minute to allow the spices to release their aroma.
Add the cauliflower florets and cubed sweet potatoes to the skillet. Mix well to coat with the spice mixture.
Cover the skillet and reduce the heat to low. Let it cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
Once the vegetables are cooked, remove the lid and sauté for an additional 3 minutes to evaporate any excess moisture.
Garnish with chopped fresh cilantro and drizzle with lemon juice before serving.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3346 mg | 145% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 33.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3462 mg | 74% | |
*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.
