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This cauliflower and potato curry is a light, fresh, and healthy take on the classic Aloo Gobi. Unlike other, long-simmered versions of this dish, this cauliflower potato curry recipe uses minimal oil and comes together quickly.
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Why You’ll Love this Potato and Cauliflower Curry Recipe!
Are you wondering, what is Aloo Gobi? If you aren’t familiar with this simple but savory Indian-inspired dish of cauliflower and potato curry, it is seriously delicious!
The trick in making the best Aloo Gobi is cooking the vegetables just until they’re just done, so the flavor of each spice and component comes through cleanly and clearly. With this approach, simple and budget-friendly ingredients cook quickly but still deliver a wealth of warm flavors.
Serve up this curried cauliflower and potatoes as a satisfying main course or as one of several shared dishes. I love serving up this Aloo Gobi recipe for a dinner party with a variety of other dishes so everyone can enjoy a little bit of each.
More Indian-inspired dishes to try include: Palang Ka Kapha (slow-cooked spinach), Yellow Lentil Dal, Cauliflower Sweet Potato Mushroom Curry, and Broccoli and Onion Pakora!
Ingredients for Cauliflower and Potato Curry
Simple fresh vegetables and spices are all it takes to make the best potato and cauliflower curry.
- Veggies: Russet potato, cauliflower, peas, and diced tomatoes.
- Vegetable oil: A small amount to cook the garlic.
- Aromatics: Use fresh garlic cloves and ginger for the best flavor.
- Spices: Garam masala, turmeric, cumin, and mustard seeds. You can also substitute curry powder for the garam masala.
- Chopped herbs: Use whatever you have such as mint, parsley cilantro, basil, or scallion greens. Learn how to keep your herbs fresh here!
How To Make Aloo Gobi
Step 1: Start by cooking the potatoes. First, place the potatoes in a small pot and cover with cold water. Then bring to a boil over high heat. Once it boils, reduce the heat and simmer for 5 to 8 minutes until the potatoes are just cooked through but not soft. Finally, drain and set aside.
Step 2: Meanwhile, cook the garlic. Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes.
Step 3: While the garlic is cooking, drain the can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Then add enough water to make 1 cup of liquid.
Step 4: Add the potatoes and tomato liquid mixture to the pan with the garlic. Then bring to a boil, and simmer, covered, for 5 minutes.
Step 5: Next, add the tomatoes, cauliflower, spices, and ginger (or carrot ginger dressing), and simmer, covered, for 5 more minutes. Then add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Finally, stir in herbs and season to taste with salt.
Toni’s Recipe Tips
- Don’t overcook the potatoes in step one. It’s actually almost better to leave them slightly underdone so they can continue to cook when added to the dish, without turning to mush.
- Keep a close eye on the cooking garlic. Stir it frequently and don’t let it burn.
- Side dishes for serving. This dish is great with brown rice, basmati rice, or some naan bread.
- Add a plant-based protein: For a heartier dish, you can add some cooked lentils, tofu, or chickpeas.
FAQs for Aloo Gobi
Aloo gobi is a popular dish in Indian cuisine. It gets its name from its two main ingredients, aloo which means potato, and gobi which is cauliflower.
Yes, this dish freezes great without any damage to the flavor or texture. First, let it cool completely and then transfer it to an airtight container and store it in the freezer for up to three months. To reheat, simply thaw in the refrigerator and then heat on the stove until fully warmed.
Serving Suggestions
- Cooked grains: Serve the potato cauliflower curry over cooked basmati rice, brown rice, or quinoa.
- Bread: Have a few slices of vegan naan, roti, or pita bread on the side for scooping and dunking.
- Salad: Enjoy this curry with a light garden rainbow salad, vegan broccoli salad, or fattoush salad on the side.
- Protein: This cauliflower potato curry is hearty as is, but if you’re extra hungry, consider serving with crispy pan-fried tofu, kabobs, or vegan chick’n.
- Indian dishes: This pairs well with other Indian inspired sides like Palang Ka Kapha (slow-cooked spinach), Yellow Lentil Dal, Cauliflower Sweet Potato Mushroom Curry, and Broccoli and Onion Pakora!
Storage Instructions
Fridge: Place it in an airtight container, or cover the bowl with cling film tightly. Consume it within a day or two.
Freezer: If you want to prolong storage, place completely cooled curry in a freezer bag/container/Stasher and then in the freezer for up to 3 months.
Reheat: To reheat, simply thaw in the refrigerator and then heat on the stove until fully warmed. When reheating, you might need to add water or plant-based milk to thin the sauce out.
More Hearty Vegan Curries
Vegan Dinners
Bean Sprouts Curry
Vegan Dinners
Coconut Chickpea Curry Soup
Vegan Dinners
Butternut Squash Curry
Vegan Dinners
Brussels Sprouts Curry
If you tried this cauliflower and potato curry (aloo gobi) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Cauliflower and Potato Curry (Aloo Gobi)
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Ingredients
- 1 large russet potato chopped into bite-sized pieces
- 1 Tablespoon of vegetable oil
- 3 garlic cloves finely chopped
- 15 ounces of diced tomatoes
- 1 head of cauliflower cut into small florets
- 2 teaspoons of garam masala (or curry powder)
- ½ teaspoon of turmeric
- ½ teaspoon of cumin
- ½ teaspoon of mustard seeds
- 2 teaspoons of minced ginger
- 10 ounces of frozen peas
- 1 teaspoon of kosher salt plus more to taste
- small handful chopped herbs (I used mint and parsely, but use whatever you have – cilantro, basil, and scallion greens are all good)
Instructions
- Put the potatoes in a small pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer, and cook for 5 to 8 minutes, until the potatoes are just cooked through but not soft. Drain and set aside.
- Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes. While the garlic is cooking, drain the can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough water to make 1 cup of liquid.
- Add the potatoes and tomato liquid mixture to the pan, bring to a boil, and simmer, covered, for 5 minutes. Add the tomatoes, cauliflower, spices, and ginger (or carrot-ginger dressing), and simmer, covered, for 5 more minutes. Add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Stir in herbs and season to taste with salt.
Notes
- Don’t overcook the potatoes in step one. It’s actually almost better to leave them slightly underdone so they can continue to cook when added to the dish, without turning to mush.
- Keep a close eye on the cooking garlic. Stir it frequently and don’t let it burn.
- Side dishes for serving. This dish is great with brown rice, basmati rice, or some naan bread.
- Add a plant-based protein: For a heartier dish, you can add some cooked lentils, tofu, or chickpeas.
fantastic… thanks much!!
So glad you enjoyed this curry dish!
so easy, tasty, nutritious, inexpensive. I added about a quarter cup half and half at the end to make it creamy just to my own taste. delightful
So glad you gave it a go!
A must make if you love potatoes and curry. Mmmm!
For sure! It’s such a fun combination!
I love aloo gobi
So good and so nutritious too!
Healthy and delicious! Perfect combination!
Definitely a satisfying meal for sure! So good!
I love how colorful and full of nutrtition this is!
Right?! It’s jam-packed with nutrition and yumminess!
Love how flavorful this dish is!