Vegan Aloo Gobi

Savor the comforting flavors of Vegan Aloo Gobi, a classic Indian curry featuring tender potatoes, cauliflower, and a medley of spices that will dazzle your taste buds. This plant-based dish is cooked in a fragrant blend of turmeric, garam masala, and cumin seeds, creating a rich and aromatic base that pairs perfectly with the hearty vegetables. Simmered to perfection in a tomato-onion gravy, this recipe is not only easy to make but also packed with wholesome ingredients, making it a nutrient-dense vegan option. Ready in just 45 minutes, it’s an ideal choice for a flavorful weeknight dinner or as part of a larger Indian-inspired feast. Garnish with fresh cilantro and serve with steamed rice or warm naan for a truly satisfying and vibrant meal! Keywords: vegan aloo gobi, Indian curry, plant-based dinner, cauliflower and potato curry, easy vegan recipe, Indian vegan dish.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large potatoes
• 1 medium head cauliflower
• 1 large onion
• 2 medium tomato
• 4 cloves garlic
• 1 inch piece ginger
• 3 tablespoons neutral oil (such as coconut or vegetable oil)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons fresh cilantro leaves
• 1 cup water

Directions

Step 1

Peel and dice the large potatoes into 1-inch cubes. Rinse under cold water and set aside.

Step 2

Cut the cauliflower into similar-sized florets. Rinse and drain them.

Step 3

Finely chop the onion. Wash and chop the tomatoes. Mince the garlic and ginger to form a paste.

Step 4

Heat the oil in a large pan over medium heat. Add the cumin seeds and let them splutter for a few seconds.

Step 5

Add the chopped onion and sauté until translucent, about 3-5 minutes.

Step 6

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

Step 7

Add the chopped tomatoes and cook until they soften, about 3-4 minutes.

Step 8

Mix in the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well to coat the onion-tomato mixture in spices.

Step 9

Add the potatoes and cauliflower to the pan, and mix to combine with the spices. Add salt and stir well.

Step 10

Pour in the water, cover the pan with a lid, and let it simmer for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.

Step 11

Once the vegetables are cooked, sprinkle the garam masala on top, mix well, and cook for another 2 minutes.

Step 12

Garnish with fresh cilantro leaves just before serving.

Nutrition Facts

Serving size	(1853.8g)

Amount per serving	% Daily Value*
Calories	1296.5

Total Fat 46.8g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 5495.4mg	0%
Total Carbohydrate 207.3g	0%
Dietary Fiber 32.8g	0%
Total Sugars 46.3g
Protein 32.8g	0%

Vitamin D 0IU	0%
Calcium 417.1mg	0%
Iron 18.3mg	0%
Potassium 5805.0mg	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: 30.5%

Protein: 9.5%

Carbs: 60.0%