Aloo Gobi is an an Indian cauliflower and potato curry which is so deliciously flavourful and so easy to prepare. Cauliflower and potatoes are roasted or par-boiled, before being mixed through a pleasantly spicy tomato sauce and finished off with fresh cilantro and spring onions.
This Aloo Gobi recipe uses all vegan and plant-based ingredients and is simple to prepare as gluten-free. Enjoy as a main dish or as a side-dish for an Indian inspired home-cooked feast of flavours.
What is Aloo Gobi?
Aloo is a Hindi word and translates to mean potatoes and Gobi refers to cauliflower.
Aloo Gobi is an Indian and Pakistani dish, that has many variations, but is essentially cauliflower and potatoes cooked with Indian spices.
Indian cuisine has many vegetarian dishes and Aloo Gobi is arguably one of the best, and is a very popular choice in Western Indian restaurants and take-out establishments.
The spices and flavours used to prepare Aloo Gobi may include [but not necessarily all of these!] coriander, cumin powder, cumin seeds, chilli powder, fresh chilli's, turmeric, fenugreek, garlic, ginger, onion, tomato, curry leaves, garam masala, ghee, and mango powder.
Vegan Aloo Gobi
This vegan Aloo Gobi is not an authentic recipe rather it is inspired by the traditional Indian dish.
A serving of our Aloo Gobi recipe offers roughly 11g of fiber, 9g of protein, 5 mg of iron, 140mg calcium, 131mg vitamin C, and is low in calories and fat at only 327kcal and 5g fat per serving.
So what you waiting for, go get that pan ready!
Oh and do pop back and leave a comment! We would love to find out how your family enjoyed the recipe.
How To Prepare Vegan Aloo Gobi [Potato And Cauliflower Curry]
This vegan Aloo Gobi recipe uses pre-cooked cauliflower and potatoes.
Pre-cooking can be done by roasting in an oven, boiling, steaming, or even air-frying.
Or you can use ready-cooked leftovers.
First pre-cook the cauliflower and potatoes.
To roast in the oven, lay out a tray for the cauliflower and a tray for the potatoes.
Season the cauliflower with garam masala powder, salt and pepper and roast for 25 minutes until fork tender.
The potatoes are dusted with coriander powder and pepper and roasted for longer than the cauliflower, or just until fork tender.
While the veggies are cooking, melt the coconut oil and add the onion slices, garlic, ginger and cumin seeds. Cook for 8-10 minutes.
Sprinkle in the chilli powder, curry powder and turmeric. Cook for 1-2 minutes.
Pour in the chopped tomatoes, ½ cup of veggie stock, and drop in the tomato puree/paste.
Stir well and cook for 5 minutes.
Next add the sugar, fresh coriander/cilantro, and lemon juice. Simmer for 1-2 minutes.
Tip in the cooked cauliflower and potatoes.
Scoop in the mango chutney.
Give it all a good mix.
Optional: Pour in a cup of veggie stock to loosen up the sauce.
Garnish with chopped spring/green onions.
What's the best way to store leftover Aloo Gobi?
Once cool, store the leftover Aloo Gobi within a covered container in the refrigerator for up to 3 days.
Does Aloo Gobi freeze well?
Yes. Freeze for 3-4 months.
How do I reheat Aloo Gobi?
Add the Aloo Gobi to a non-stick pan and reheat by stirring frequently over a medium heat until piping hot.
A little extra stock or water may be required to help reheat and loosen up the sauce.
Is Aloo Gobi fine for gluten-free diets?
Yes. With a few considerations cauliflower and potato curry is perfect for gluten-free diets.
- Choose a vegan gluten-free veggie stock/broth
- Ensure that any chilli, curry or spice powders do not contain any gluten ingredients such as flour thickeners
- Check that your mango chutney is gluten-free
Can I make any changes or substitutions?
A few ideas to switch up the recipe:
- Use sweet potatoes or butternut squash instead of white potatoes
- Instead of cauliflower use courgette, broccoli, marrow, parsnips, peas, or cabbage
- Fresh garlic and ginger can be replaced with dried, frozen or pureed versions
- Sieved tomatoes or tomato passata can replace the chopped tomatoes
- Add a cup of cooked peas along with the potatoes and cauliflower
- Instead of cooking with coconut oil, choose a vegetable oil or replace with veggie stock/broth or even water
Want more vegan curry recipes? Do check out our family collection of curry inspired vegan recipes. Especially this easy, quick and budget-friendly Lentil And Kale Dahl and this super simple slow cooker Tikka Masala, and lastly this irresistible Saag Aloo Potato and Spinach curry.
Aloo Gobi [Cauliflower and Potato Curry]
- Non-stick pot/pan/skillet can use a non-stick Wok
- Non-stick baking trays for roasting cauliflower/potatoes [can use an air-fryer instead, consult the manual for cooking times]
- 600 grams cauliflower weight is after cauliflower has been prepped into florets
- 2 teaspoon garam masala powder plus salt and pepper to season
- 800 grams potatoes weight is after potatoes prepped and diced into thick cubes or small wedges
- 1 teaspoon coriander powder or cumin powder
Tomato masala [spicy tomato sauce]
- 1 tablespoon coconut oil or ½ cup veggie stock/broth
- 1 large onion cut into medium sized thick slices
- 1 inch ginger root grated or fine diced, or 1 teaspoon ginger powder or 2 teaspoon ginger puree
- 6 garlic cloves sliced or diced, or replace with 2 teaspoons garlic powder or 2 teaspoon garlic puree
- 2 teaspoon cumin seeds
- 1 teaspoon mild curry powder or use a medium-hot variety if extra spice liked
- 1 teaspoon mild chilli powder or use a hotter variety if more spice preferred
- ½ teaspoon turmeric powder
- 1 can chopped tomatoes 400gram/15oz can
- 1 tablespoon tomato puree paste
- ½ cup vegetable stock possibly a little extra or just use water if more is required
Stir through the finished dish
- 4 tablespoon mango chutney more or less as preferred
- ½ teaspoon sugar
- 15 grams coriander cilantro, chopped, use more if liked
- 5 spring onions green onions/cybees, or your choice of fresh herbs
Cook the cauliflower and potatoes [can be pre-cooked a few days in advance and stored in the refrigerator until required.] Cauliflower and potatoes can be cooked in the oven at the same time but the cauliflower will cook quicker so will need removing from oven first.
- Preheat the oven to 160 Fan/ 180 C/ 365 Fahrenheit/ Gas 4. For the cauliflower chop into medium sized florets and place in a bowl with the garam masala powder.Season with salt and pepper and lay out on a baking tray.Roast for 20-25 minutes or until the cauliflower is fork tender.
- For the potatoes chop into small-medium sized cubes or wedges and stir the coriander powder through. Season with a little black pepper. Lay out on a non-stick baking tray and roast until soft, exact times will depend on the potato sizes. After 25 minutes the potatoes can be turned around in the pan to ensure even cooking.
Prepare the spicy tomato sauce [can be prepared in advance and stored in the refrigerator for a few days until required]
- Melt the coconut oil in a non-stick pan or heat the ½ cup [125ml] of veggie stock.
- Add the onions, garlic, ginger, and cumin seeds. Cook over a medium heat for 8-10 minutes, stirring frequently.Add a small splash of water if necessary to prevent sticking or browning too much.
- Next add the chilli powder, curry powder and turmeric powder along with a little salt and black pepper. Stir and cook for 1-2 minutes.
- Pop in the tomato puree/paste and can of chopped tomatoes. Pour in ½ cup [125ml] of vegetable stock and bring to the boil. Lower the heat and simmer for 5 minutes.
- Add a little extra veggie stock or water if the sauce becomes too thick, just enough to loosen it up.
- Add the ½ teaspoon of sugar, fresh coriander and about 1 tablespoon fresh lemon juice, and simmer for a minute or so.
- Add the cooked cauliflower and potatoes to the tomato sauce and stir well to combine everything together.
- Stir through the 4 tablespoons of mango chutney. Add extra water if preferred just to loosen up the sauce.
- Serve with the sliced spring/green onions scattered over.
- Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
- Store leftovers within a covered container, and place in the refrigerator for up to 3 days.
- Leftover Aloo Gobi will taste even better the next day as flavours continue to develop and settle.
- Aloo Gobi can be frozen for up to 3-4 months.
- Reheat by placing in non-stick pan, along with a little stock/water and reheat over a medium heat until piping hot.
- For a change switch the white potatoes for sweet potatoes or butternut squash.
- Cauliflower can be replaced with broccoli, parsnips, cabbage, celeriac, courgettes/zucchini, marrows, etc.
- A cup of cooked peas added along with the potatoes and cauliflower is a nice addition.
- If a looser sauce is preferred simply add extra veggie stock/broth to the finished dish and heat through before serving.
- Enjoy Aloo Gobi as a side-dish along with your favourite Indian inspired dishes. Or serve as a main along with rice, naan breads, chapatis, etc.
Prepared this delicious potato and cauliflower curry?
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