Paleo Aloo Gobi

Transform your weeknight meals with this vibrant and wholesome Paleo Aloo Gobi, a delicious twist on the classic Indian-inspired dish! Packed with tender cauliflower florets and naturally sweet cubed sweet potatoes, this recipe is a flavorful and nutrient-rich alternative to the traditional potato-based version. Fragrant spices like turmeric, cumin, coriander, and curry powder infuse every bite with warmth, while fresh ginger and garlic elevate the aroma. Cooked in coconut oil and finished with a sprinkle of cilantro and a splash of zesty lemon juice, this paleo-friendly recipe is quick to prepare in just 40 minutes and perfect for a gluten-free, dairy-free lifestyle. Serve it as a hearty plant-based main dish or an irresistible side that pairs beautifully with grilled protein or a fresh green salad.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Cauliflower florets
• 300 grams Sweet potatoes, peeled and cubed
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 inch Fresh ginger, minced
• 2 medium Tomatoes, chopped
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Curry powder
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the coconut oil in a large skillet over medium heat.

Step 2

Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and ginger, and cook for another 1 minute until fragrant.

Step 4

Add the chopped tomatoes and cook until they soften, about 3-5 minutes.

Step 5

Stir in the ground turmeric, ground cumin, ground coriander, curry powder, sea salt, and black pepper. Cook for 1 minute to allow the spices to release their aroma.

Step 6

Add the cauliflower florets and cubed sweet potatoes to the skillet. Mix well to coat with the spice mixture.

Step 7

Cover the skillet and reduce the heat to low. Let it cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Once the vegetables are cooked, remove the lid and sauté for an additional 3 minutes to evaporate any excess moisture.

Step 9

Garnish with chopped fresh cilantro and drizzle with lemon juice before serving.

Nutrition Facts

Serving size	(1233.2g)

Amount per serving	% Daily Value*
Calories	772.8

Total Fat 30.2g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3345.5mg	0%
Total Carbohydrate 117.2g	0%
Dietary Fiber 26.4g	0%
Total Sugars 33.4g
Protein 19.7g	0%

Vitamin D 0IU	0%
Calcium 315.7mg	0%
Iron 10.6mg	0%
Potassium 3462.0mg	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: 33.2%

Protein: 9.6%

Carbs: 57.2%