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Vegan Aloo Gobi
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.
Ingredients
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.
