Aloo Gobi (Potato Cauliflower Curry)

This vegan Aloo Gobi is packed with flavours and is best served with rice or my easy yogurt-free naan. It comes together in under 40 minutes and is a great weeknight family dinner! It can also easily be made oil-free (see notes).

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 small cauliflower
• 4 small yellow potatoes
• 1 onion
• 2 tbsp fresh ginger (or powdered)
• 2 garlic cloves
• 2 tbsp vegan butter or oil (see notes for oil-free)
• 1 tbsp cumin powder
• 1 tbsp garam masala
• 1 tbsp turmeric
• 1 tsp salt
• 1 can diced tomatoes
• 1 cup vegan Greek yogurt (or full fat coconut milk)
• 1 cup water
• Handful of fresh cilantro

Equipment

• Large pot

Instructions

1. Finely dice an onion and fry it in a large pot on medium heat with vegan butter or oil, stirring every couple of minutes.
2. If serving with rice, boil water and cook rice according to package directions.
3. Cut potatoes into small cubes, about 3/4 inch wide, and cut cauliflower into small florets.
4. Peel ginger and grate about 2 tbsp (skip this step if using powdered ginger).
5. Once the onions are translucent, add in potatoes, cauliflower and ginger.
6. Fry for a few minutes, then add cumin, garam masala, turmeric, salt, diced tomatoes (with liquid), vegan Greek yogurt (or coconut milk), and water.
7. Let simmer for 20 minutes, then remove from heat, top with fresh cilantro and salt and pepper to taste!
8. Serve the Aloo Gobi on a bed of rice or with vegan naan.

Notes

*For an oil-free version, fry onions in a few tbsp of vegetable stock or water.