Cauliflower and Potato Curry (Aloo Gobi)

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. 

Are you wondering, what is aloo gobi? If you aren’t familiar with this dish of cauliflower and potato curry, you don’t know what you’re missing. 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. 

Serve up curried cauliflower and potatoes as a main course or as one of several shared dishes. I love serving it up this aloo gobi recipe for a dinner party with a variety of other dishes so everyone can enjoy a little bit of each.  

Palang Ka Kapha (slow-cooked spinach), Yellow Lentil Dal, Cauliflower Sweet Potato Mushroom Curry, and Broccoli and Onion Pakora are a few of the most popular!

Why This Recipe Works

• Great flavor. The combination of spices in this vegan aloo gobi creates a deliciously warming dish to please everyone’s taste buds.
• Easy to make. This vegan curry recipe uses simple ingredients and cooks on the stovetop in just minutes.
• Vegan, gluten-free, and dairy-free. This dish is all that but doesn’t compromise on flavor.

What Goes Into This Recipe

Simple fresh vegetables and spices are all it takes to make the best cauliflower and potato 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

• 1) Cook the potatoes. Place the potatoes in a small pot and cover with cold water. 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. Drain and set aside.

• 2) 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. 

• 3) Drain the tomatoes. 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.

• 4) Cook the dish. 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.

Expert 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

More Easy Recipes with Curry

• Vegan Curry White Bean Dip
• Curry Roasted Broccoli
• Brussels Sprouts Curry
• Coconut Curry Soup
• Yellow Tofu Curry

Photos by Alfonso Revilla