Dairy-Free Aloo Gobi

Transform your dinner table with this vibrant and satisfying Dairy-Free Aloo Gobi, a classic Indian-inspired dish packed with bold flavors and wholesome ingredients. This comforting vegan curry brings together tender cauliflower florets and potatoes, beautifully coated in a fragrant blend of warming spices like cumin, turmeric, and coriander. A touch of fresh ginger and garlic enhances the dish’s complexity, while a sprinkle of fresh cilantro adds a burst of freshness. Ready in just 50 minutes, this recipe is perfect for busy weeknights or leisurely dinners. Serve it as a hearty main course with basmati rice or naan, or pair it alongside other plant-based dishes for a colorful feast. Quick, wholesome, and entirely dairy-free, this dish is a surefire crowd-pleaser that’s as nutritious as it is delicious.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 3 medium potatoes
• 2 tablespoons vegetable oil
• 1 large yellow onion
• 3 large garlic cloves
• 1 inch piece fresh ginger
• 1 large tomato
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 1 teaspoon salt
• 0.5 cup water
• 0.25 cup fresh cilantro leaves

Directions

Step 1

Cut the cauliflower into small florets and peel the potatoes, then cut them into 1-inch cubes.

Step 2

Finely chop the onion, mince the garlic cloves, and grate the ginger. Dice the tomato.

Step 3

Heat the vegetable oil in a large pan over medium heat. Once hot, add the cumin seeds and sauté for about 30 seconds until they begin to sizzle.

Step 4

Add the chopped onion to the pan and cook until golden brown, about 5 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 6

Add the diced tomato, turmeric, ground coriander, ground cumin, chili powder, and salt. Cook for about 3-4 minutes until the tomato starts to break down and the spices are well-blended.

Step 7

Add the potatoes and cauliflower florets to the pan, stirring them into the spice mixture.

Step 8

Pour in the water, cover the pan, and reduce the heat to low. Let the mixture simmer for 20-25 minutes or until the potatoes and cauliflower are tender, stirring occasionally to prevent sticking.

Step 9

If the mixture becomes too dry, add more water by tablespoons until the vegetables are cooked through.

Step 10

Once the vegetables are cooked to your liking, adjust the seasoning if necessary and stir in chopped fresh cilantro.

Step 11

Serve hot as a main dish or as a side accompanying other Indian-inspired dishes.

Nutrition Facts

Serving size	(1636.6g)

Amount per serving	% Daily Value*
Calories	1114.1

Total Fat 31.0g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 4902.4mg	0%
Total Carbohydrate 195.9g	0%
Dietary Fiber 30.9g	0%
Total Sugars 37.7g
Protein 30.9g	0%

Vitamin D 0IU	0%
Calcium 380.7mg	0%
Iron 16.3mg	0%
Potassium 5556.2mg	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: 23.5%

Protein: 10.4%

Carbs: 66.1%