Cauliflower and Potato Curry (Aloo Gobi)

BY : PUBLISHED : July 19th, 2022 UPDATED: August 5th, 2022

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. 

complete Aloo Gobi (Curried Potatoes, Cauliflower, and Peas) in a white bowl

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.

ingredients for Aloo Gobi (Curried Potatoes, Cauliflower, and Peas) against a white surface
  • 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

Where is aloo gobi from? 

Aloo gobi is a popular dish in cuisine. It gets its name from its two main ingredients, aloo which means potato, and gobi which is cauliflower. 

Can you freeze potato and cauliflower curry?

Yes, this dish freezes great without any damage to the flavor or texture. 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. 

complete Aloo Gobi (Curried Potatoes, Cauliflower, and Peas) in a white bowl

More Easy Recipes with Curry

Photos by Alfonso Revilla

complete Aloo Gobi (Curried Potatoes, Cauliflower, and Peas) in a white bowl

Cauliflower and Potato Curry (Aloo Gobi) 

Stefan
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. 
5 from 48 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 228 kcal
METHOD Stovetop
DIET Vegan

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

  • For extra flavor, add ½ of a lemon. 
  • 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.

Nutrition

Calories: 228kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 786mgPotassium: 1214mgFiber: 10gSugar: 10gVitamin A: 671IUVitamin C: 114mgCalcium: 103mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Reader Interactions

Comments

  1. Gina H. says

    5 stars
    A must make if you love potatoes and curry. Mmmm!

    • Andrea White says

      For sure! It's such a fun combination!

  2. Janaye says

    5 stars
    I love aloo gobi

    • Andrea White says

      So good and so nutritious too!

  3. Teodora says

    5 stars
    Healthy and delicious! Perfect combination!

    • Andrea White says

      Definitely a satisfying meal for sure! So good!

  4. Michelle says

    5 stars
    I love how colorful and full of nutrtition this is!

    • Andrea White says

      Right?! It's jam-packed with nutrition and yumminess!

  5. Andrea White says

    5 stars
    Love how flavorful this dish is!

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