Soy-Free Aloo Gobi

Experience the vibrant flavors of India with this Soy-Free Aloo Gobi, a comforting and wholesome one-pan dish that's perfect for weeknight dinners or special occasions. This classic vegetarian recipe harmonizes tender potatoes and cauliflower florets with a medley of fragrant spices, including cumin, garam masala, and turmeric, to create a dish that's both hearty and packed with flavor. Made without soy and featuring fresh ingredients like roma tomatoes, ginger, and cilantro, this recipe is as wholesome as it is satisfying. Ready in just 45 minutes, it's an excellent choice for those seeking a delicious, plant-based curry that pairs beautifully with fluffy rice or warm naan bread. Treat your taste buds to this flavorful, soy-free twist on a traditional Aloo Gobi and bring authentic Indian cuisine to your table!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

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

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes.

Step 2

Cut the cauliflower into small florets.

Step 3

Finely chop the onion, garlic, and ginger.

Step 4

Dice the tomatoes.

Step 5

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

Step 6

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

Step 7

Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

Step 8

Stir in the garlic and ginger, cooking for another 2 minutes until the raw smell disappears.

Step 9

Add the diced tomatoes and cook until they soften and the oil begins to separate, about 5 minutes.

Step 10

Mix in the turmeric powder, coriander powder, garam masala, red chili powder, and salt. Stir well to combine.

Step 11

Add the diced potatoes and cauliflower florets to the pan, stirring to coat the vegetables with the spice mixture.

Step 12

Pour in the water, cover the pan, and simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.

Step 13

Stir occasionally to prevent sticking, and add more water if needed.

Step 14

Once cooked, garnish with chopped cilantro leaves before serving.

Step 15

Serve hot with rice or naan bread.

Nutrition Facts

Serving size	(1588.1g)

Amount per serving	% Daily Value*
Calories	1096.9

Total Fat 44.1g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 2628.9mg	0%
Total Carbohydrate 166.7g	0%
Dietary Fiber 31.8g	0%
Total Sugars 24.8g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 278.6mg	0%
Iron 12.4mg	0%
Potassium 4722.4mg	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: 33.6%

Protein: 9.8%

Carbs: 56.5%