Paleo Aloo Gobi Sabji

Transform your weeknight dinners with this flavorful and healthy Paleo Aloo Gobi Sabji, a grain-free twist on the classic Indian vegetable curry. This recipe swaps traditional potatoes for vibrant sweet potatoes, making it perfect for paleo and gluten-free diets. Tender cauliflower florets and sweet potato cubes are simmered in a fragrant medley of spices, including cumin, turmeric, and garam masala, giving the dish an irresistible depth of flavor. Cooked in aromatic coconut oil and finished with a sprinkle of fresh cilantro, this one-pan meal is as nourishing as it is easy to prepare, taking just 40 minutes from start to finish. Serve it as a satisfying main or pair it with your favorite paleo-friendly sides for a wholesome meal full of bold, comforting flavors.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 large Sweet potatoes
• 2 tablespoons Coconut oil
• 1 medium Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 1 medium Tomato
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro leaves
• 0.5 cup Water

Directions

Step 1

Begin by preparing the vegetables. Break or cut the cauliflower into small florets and set aside.

Step 2

Peel the sweet potatoes and cut them into 1-inch cubes.

Step 3

Finely chop the onion and set aside.

Step 4

Mince the garlic and ginger.

Step 5

Grate or finely chop the tomato.

Step 6

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

Step 7

Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 8

Add the chopped onion to the pan and sauté for about 4-5 minutes until they become translucent.

Step 9

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

Step 10

Add the grated tomato, turmeric powder, ground coriander, ground cumin, and cayenne pepper to the pan. Stir well to combine.

Step 11

Let the mixture cook for about 3-4 minutes until the tomatoes soften and the spices are well incorporated.

Step 12

Add the sweet potato cubes to the pan and stir them so they are well coated with the spice mixture.

Step 13

Pour in the water and stir again. Cover the pan with a lid and let it simmer on low heat for about 10 minutes.

Step 14

Stir in the cauliflower florets with the sweet potatoes.

Step 15

Cover and cook until the vegetables are tender, about 10-15 minutes, stirring occasionally.

Step 16

Check for seasoning and adjust salt if needed.

Step 17

Once the vegetables are tender, sprinkle garam masala over the top and stir gently.

Step 18

Garnish with chopped cilantro leaves before serving.

Nutrition Facts

Serving size	(1300.4g)

Amount per serving	% Daily Value*
Calories	859.9

Total Fat 32.0g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4447.1mg	0%
Total Carbohydrate 135.0g	0%
Dietary Fiber 26.9g	0%
Total Sugars 42.8g
Protein 20.5g	0%

Vitamin D 0IU	0%
Calcium 374.1mg	0%
Iron 11.9mg	0%
Potassium 2224.5mg	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: 31.6%

Protein: 9.0%

Carbs: 59.3%