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.
Servings: 4 servings
Calories: 228kcal
Equipment
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.
Nutrition
Calories: 228kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 786mg | Potassium: 1214mg | Fiber: 10g | Sugar: 10g | Vitamin A: 671IU | Vitamin C: 114mg | Calcium: 103mg | Iron: 4mg
