Vegan Aloo Gobi
Savor the comforting flavors of Vegan Aloo Gobi, a plant-based spin on the traditional Indian favorite. This hearty dish combines tender potatoes and cauliflower simmered in a fragrant blend of spices, including cumin, turmeric, coriander, and garam masala, to create a rich and aromatic curry. Fresh tomatoes, garlic, and ginger add depth to the recipe, while a sprinkling of cilantro at the end provides a burst of freshness. Perfectly balanced and easy to make in under 45 minutes, this vegan curry is a must-try for anyone seeking a flavorful, wholesome meal. Serve it with warm naan or steamed rice for an unforgettable dining experience. Keywords: vegan aloo gobi, Indian vegan recipes, plant-based curry, easy vegan dinner ideas, aloo gobi with potatoes and cauliflower.
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Recipe Information
Ingredients
- 2 large potatoes
- 1 medium head cauliflower
- 1 large onion
- 2 medium tomato
- 4 cloves garlic
- 1 inch piece ginger
- 3 tablespoons neutral oil (such as coconut or vegetable oil)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro leaves
- 1 cup water
Instructions
Peel and dice the large potatoes into 1-inch cubes. Rinse under cold water and set aside.
Cut the cauliflower into similar-sized florets. Rinse and drain them.
Finely chop the onion. Wash and chop the tomatoes. Mince the garlic and ginger to form a paste.
Heat the oil in a large pan over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onion and sauté until translucent, about 3-5 minutes.
Stir in the garlic and ginger paste, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften, about 3-4 minutes.
Mix in the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well to coat the onion-tomato mixture in spices.
Add the potatoes and cauliflower to the pan, and mix to combine with the spices. Add salt and stir well.
Pour in the water, cover the pan with a lid, and let it simmer for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Once the vegetables are cooked, sprinkle the garam masala on top, mix well, and cook for another 2 minutes.
Garnish with fresh cilantro leaves just before serving.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 36.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5824 mg | 124% | |
*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.
