Potato Cauliflower Curry (Aloo Gobi)
This delicious, flavourful potato cauliflower curry is easy to make with just a handful of simple ingredients and makes a satisfying meal that’s packed with flavour and nutrition!
What is aloo gobi?
Aloo gobi (potatoes and cauliflower) is a popular Indian vegetarian dish made with potatoes, cauliflower and spices. It can be served as an entree or side dish and although it’s quite simple, it’s very satisfying and flavourful.
Aloo gobi is found in both Indian and Pakistani cuisine and can be made several different ways. It may feature a rich and creamy tomato-based curry sauce or there’s a dry version featuring onions, spices and the veggies. This recipe is inspired by the dry version of aloo gobi.
- Dietary Needs: Vegan, gluten-free, dairy-free.
- Easy to make in under 45 minutes.
- Stores well so can be made in advance. Great for meal prep!
- Try it paired with other Indian-inspired dishes like butter tofu, red lentil dahl and biryani for a special feast!
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Coconut oil: Works well as the saute oil here but if you can use olive or avocado oil if you prefer or for an oil-free recipe, you can use vegetable broth.
- Aromatics: Onion, garlic and ginger. Don’t skip these for the most flavour!
- Jalapeno: Adds some heat. Keep a few seeds in if you want some heat, otherwise remove the seeds (I prefer all seeds removed).
- Spices: You’ll need turmeric, cumin, coriander, garam masala and chili powder. I’d recommend using all of these for the best flavour profile.
- Potato: Yukon gold or another yellow variety works best.
- Cauliflower: You’ll need a whole head of cauliflower but the amount doesn’t have to be exact so don’t worry too much about size.
Step-by-Step with Photos
Step 1: Saute the onion, garlic, ginger and jalapeno in the coconut oil for about 5 minutes until fragrant and golden in colour.
Step 2: Reduce the heat and add the dry spices, salt and tomato paste, cooking for a few more minutes until it forms a paste with the liquid from the onion, garlic and ginger.
Step 3: Add the diced potatoes and saute over low heat for another 5 minutes.
Step 4: Add the cauliflower and mix well with the potato and spices.
Step 5: Add water and bring to a light simmer. Cover and cook for 8-10 minutes.
After 8-10 minutes, remove the lid and continue cooking until the water is cooked down and the veggies are fork tender.
Serve over rice or on its own or with naan bread and fresh cilantro.
- Let cool before storing.
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Store in a good freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge then reheat as needed.
- Reheat in the microwave or stovetop until heated to your preference.
- Vegan Biryani
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- Easy Vegan Butter Chicken
- Coconut Red Lentil Dahl
- Cauliflower Chickpea Curry
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- 2 tbsp coconut oil (20 g)
- 1 medium onion, diced (250 g)
- 3 cloves garlic, minced (15 g)
- 2” nob ginger, minced (25 g)
- 1 medium jalapeño, diced (35 g, remove seeds for less heat)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp garam marsala
- 1/4 tsp chilli powder
- 1 tbsp tomato paste (15 g)
- 1 tsp salt
- 3 Yukon gold potato, peeled and diced (450 g)
- 1 head cauliflower, cut into 2” pieces (650 g)
- 1/2 cup water
- fresh cilantro leaves, for topping (optional)
- rice or naan bread, for serving (optional)
- Heat coconut oil in a large pan over medium heat. Add the onions, garlic, ginger and jalapeno. Sauté until fragrant and slightly golden in colour, roughly 5 minutes.
- Reduce heat and add of the spices, salt and tomato paste at once. Continue to cook for 2-3 minutes. The spices will start to form a paste with the liquids from onion, garlic and ginger.
- Add your diced potatoes and sauté over low heat for 5 minutes.
- Once 5 minutes has passed, add the cauliflower to the pan and toss with potatoes and spices until well mixed.
- Add water and bring to a light simmer. Once water is simmering, cover with a lid for 8-10 minutes.
- After 8-10 minutes remove the lid and continue cooking until water has mostly cooked down and potatoes and cauliflower are fork tender. Deepening on the cut size, the potatoes might take a little longer to cook.
- Serve over rice or on its own with naan bread, and fresh cilantro leaves.
Storing: Let cool then store in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed in the microwave or stovetop until heated through.
- Serving Size: 1/4 of recipe
- Calories: 211
- Sodium: 55 mg
- Fat: 8 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 6 g
Keywords: vegan aloo gobi, potato cauliflower curry