Aloo Gobi (Potato Cauliflower Curry)
My aloo gobi is a hearty, comforting curry made with tender potatoes, cauliflower, and aromatic spices simmered in a rich tomato coconut gravy. It’s easy to make, intensely flavorful, and makes such a comforting dinner with a side of rice or naan!
Servings: 4
Calories: 286kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons garam masala
- 1 teaspoon cumin seeds
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 2 cups water
- 2 medium russet potatoes (about 1 ½ pounds total), scrubbed clean and diced (about 1-inch pieces)
- 1 (15 ounce/425 gram) can tomato sauce
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 4 cups cauliflower florets (about 1 small cauliflower)
- ¼ cup coconut cream
- 1 teaspoon salt, plus more to taste (I use 2 teaspoons)
- Black pepper, to taste
- ¼ cup chopped fresh cilantro
For Serving (optional)
- Cooked basmati rice
- Vegan naan
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the diced onion. Sweat the onion for about 10 minutes, stirring occasionally, until it softens and begins to brown.
- Stir in the garlic, ginger, garam masala, cumin seeds, coriander, and turmeric. Stir everything well and cook the spices and aromatics with the onion for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the water and potatoes. Raise the heat and bring the water to a boil, then lower the heat so that the liquid is gently simmering. Cover the pot and let the mixture simmer for about 10 minutes, until the potatoes start to soften. Uncover the pot and give the mixture a stir every few minutes to ensure even cooking.
- Stir in the tomato sauce, diced tomatoes, and cauliflower. Stir everything well, raise the heat to high, and bring the sauce to a boil, then reduce to simmer and cover the pot. Let the curry simmer for about 15 minutes, uncovering to stir occasionally, until the potatoes and cauliflower are both easily pierced with a fork.
- Uncover the pot, stir in the coconut cream, and simmer about 2 minutes longer, uncovered, to reduce the sauce slightly, then remove it from heat.
- Stir in the salt and pepper. Sprinkle with fresh cilantro.
- Serve with basmati rice or naan.
Notes
Nutrition information does not include rice or naan.
Nutrition
Calories: 286kcal | Carbohydrates: 40g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 1292mg | Potassium: 1404mg | Fiber: 8g | Sugar: 10g | Vitamin A: 667IU | Vitamin C: 91mg | Calcium: 110mg | Iron: 4mg