Vegan Aloo Gobi

Name: Vegan Aloo Gobi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 3 large potatoes, diced; 1 large cauliflower, cut in florets; 1 onion, diced; 3 cloves garlic, minced; 2cm fresh ginger, minced; 2 ripe tomatoes, diced; 1 tsp turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp garam masala; 3 tbsp coconut oil; 1 tsp cumin seeds; 1 handful fresh coriander

A beloved dry Indian curry of potato and cauliflower with turmeric and cumin — naturally vegan. Removing the lid for the final stretch of cooking lets any extra moisture evaporate off, giving aloo gobi its proper dry, spice-coated texture rather than a wet curry.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

3 largepotatoes, diced

1 largecauliflower, cut in florets

1onion, diced

3 clovesgarlic, minced

2cmfresh ginger, minced

2ripe tomatoes, diced

1 tspturmeric

2 tspground coriander

1 tspground cumin

1 tspgaram masala

3 tbspcoconut oil

1 tspcumin seeds

1 handfulfresh coriander

Instructions

Heat oil in a wide pan, fry cumin seeds until they pop.

Add onion and cook until golden, add garlic and ginger.

Add tomatoes and all ground spices, cook 5 minutes.

Add potato and cauliflower, toss to coat in spice mixture.

Add a splash of water, cover and cook on medium heat 20 minutes.

Remove lid and cook until vegetables are tender and dry.

Scatter with fresh coriander and serve with roti or naan.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

139

Protein

Fat

10.7g

Carbs

10.5g

Fiber

2.4g

Sodium

14mg

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★★★★★

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