Whole30 Aloo Gobhi
Delight in the warmth and spice of Whole30 Aloo Gobhi, a wholesome and flavorful Indian-inspired dish that's perfect for clean eating. This healthy twist on the classic Aloo Gobhi skips legumes and dairy, making it entirely Whole30-compliant. The recipe features tender potatoes and cauliflower florets simmered with aromatic spices like turmeric, cumin, and coriander, all brought together in a rich coconut oil base. Fresh garlic, ginger, and vibrant tomatoes add layers of bold flavor, while a sprinkle of cilantro provides the perfect fresh finish. Ready in under an hour, this vegan and gluten-free dish pairs wonderfully with a crisp salad or cauliflower rice, making it a satisfying, nutrient-packed option for lunch or dinner. Perfect for meal prep or a quick weeknight meal!
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Recipe Information
Ingredients
- 2 units medium potatoes
- 1 medium head cauliflower
- 3 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 inch piece, grated ginger
- 1 teaspoon ground turmeric
- 1.5 teaspoons ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground chili powder
- 2 medium, chopped tomatoes
- 1 teaspoon salt
- 0.25 cup, chopped fresh cilantro
Instructions
Peel the potatoes and cut them into 1-inch cubes. Remove the leaves from the cauliflower and cut it into florets.
In a large skillet or heavy-bottomed pan, heat the coconut oil over medium heat.
Add the cumin seeds to the oil and cook for about 30 seconds until they start to sizzle and become aromatic.
Add the diced onion to the skillet and sauté for about 3-4 minutes or until they turn golden brown.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground turmeric, ground coriander, ground cumin, and chili powder to the onions, stirring well to coat the onion mixture with spices.
Add the cubed potatoes to the skillet, stirring to mix well with the spices. Cook for about 5 minutes, stirring occasionally.
Stir in the chopped tomatoes and cook for an additional 3 minutes until the tomatoes begin to soften.
Add the cauliflower florets, salt, and about 1/4 cup of water to the skillet, stirring to combine.
Reduce the heat to low, cover the skillet and let it cook for 15-20 minutes or until the potatoes and cauliflower are tender, stirring occasionally.
Once cooked, taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot and enjoy your Whole30 Aloo Gobhi with a side of salad or Whole30-compliant cauliflower rice.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1422 mg | 30% | |
*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.
