Curried Cauliflower and Potatoes Aloo Gobi

Embark on a flavorful journey with Curried Cauliflower and Potatoes Aloo Gobi, a classic Indian-inspired dish that is as comforting as it is vibrant. This vegan, gluten-free recipe pairs tender cauliflower florets and hearty potatoes with a medley of aromatic spices like cumin, turmeric, and garam masala. Simmered with tomatoes, garlic, and ginger, this one-pan meal transforms simple vegetables into a savory, spice-infused masterpiece. Ready in under 45 minutes, it’s perfect for weeknight dinners or meal prep. Garnished with fresh cilantro, this dish shines as a standalone entree served with warm naan or fluffy basmati rice, or as a stunning side for a larger feast.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 2 medium potatoes
• 1 medium onion
• 2 medium tomatoes
• 3 garlic cloves
• 1 inch piece ginger
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1.5 teaspoons ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 0.25 cup water
• 2 tablespoons fresh cilantro leaves

Directions

Step 1

Cut the cauliflower into small florets and peel and dice the potatoes into 1-inch cubes.

Step 2

Finely chop the onion and dice the tomatoes. Mince the garlic and grate the ginger.

Step 3

Heat the vegetable oil in a large skillet or pan over medium heat.

Step 4

Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds, or until aromatic.

Step 5

Add the chopped onion and sauté for 5-7 minutes, or until golden brown.

Step 6

Stir in the garlic and ginger and cook for another minute until fragrant.

Step 7

Add the turmeric powder, ground coriander, red chili powder, and salt. Stir well to coat the onions in the spices.

Step 8

Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they start to break down and form a sauce.

Step 9

Add the potatoes and cauliflower florets to the pan. Mix well to coat them in the spice mixture.

Step 10

Pour in the 1/4 cup of water, cover the pan with a lid, and reduce the heat to low. Let the vegetables cook for 20 minutes, stirring occasionally, until they are tender. Add more water if needed to prevent sticking.

Step 11

Once the vegetables are cooked through, sprinkle the garam masala over the mixture and gently stir to combine.

Step 12

Turn off the heat and garnish with freshly chopped cilantro leaves.

Step 13

Serve hot with rice, naan, or as a side dish.

Nutrition Facts

Serving size	(1566.9g)

Amount per serving	% Daily Value*
Calories	1044.1

Total Fat 44.8g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 25.6g
Cholesterol 0mg	0%
Sodium 3347.7mg	0%
Total Carbohydrate 152.4g	0%
Dietary Fiber 30.5g	0%
Total Sugars 30.6g
Protein 28.7g	0%

Vitamin D 0IU	0%
Calcium 359.6mg	0%
Iron 13.5mg	0%
Potassium 5143.9mg	0%

*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.

Source of Calories

Fat: 35.8%

Protein: 10.2%

Carbs: 54.1%