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