Paleo Aloo Gobi Sabji
Experience the warm, comforting flavors of this **Paleo Aloo Gobi Sabji**, a wholesome twist on the classic Indian dish. In this recipe, tender sweet potatoes step in for the traditional white potatoes, making it entirely grain-free, dairy-free, and paleo-friendly while still delivering the rich, aromatic spices you know and love. Fresh cauliflower florets and sweet potatoes are simmered to perfection in a fragrant blend of cumin, turmeric, coriander, and garam masala, with a subtle kick of cayenne. Coconut oil enhances the dish with a subtle depth of flavor, while fresh ginger, garlic, and cilantro brighten every bite. Ready in just 40 minutes, this easy one-pan recipe is perfect as a hearty main or a flavorful side dish, ideal for weeknight dinners or meal prep. Try this vibrant, nutrient-packed sabji for a healthy spin on Indian comfort food!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 large Sweet potatoes
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 medium Tomato
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves
- 0.5 cup Water
Instructions
Begin by preparing the vegetables. Break or cut the cauliflower into small florets and set aside.
Peel the sweet potatoes and cut them into 1-inch cubes.
Finely chop the onion and set aside.
Mince the garlic and ginger.
Grate or finely chop the tomato.
Heat the coconut oil in a large skillet or pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for about 4-5 minutes until they become translucent.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the grated tomato, turmeric powder, ground coriander, ground cumin, and cayenne pepper to the pan. Stir well to combine.
Let the mixture cook for about 3-4 minutes until the tomatoes soften and the spices are well incorporated.
Add the sweet potato cubes to the pan and stir them so they are well coated with the spice mixture.
Pour in the water and stir again. Cover the pan with a lid and let it simmer on low heat for about 10 minutes.
Stir in the cauliflower florets with the sweet potatoes.
Cover and cook until the vegetables are tender, about 10-15 minutes, stirring occasionally.
Check for seasoning and adjust salt if needed.
Once the vegetables are tender, sprinkle garam masala over the top and stir gently.
Garnish with chopped cilantro leaves before serving.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4447 mg | 193% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 42.8 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2224 mg | 47% | |
*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.
