Aloo gobi is one of the most popular Indian dishes. It’s a simple curry, in which roasted cauliflower and potatoes play a starring role. Packed full of flavor and nutrition, aloo gobi is sure to become your new favorite vegan dinner.
Aloo gobi is one of those dishes that you’ll find made in a myriad of ways. I love that it’ so flexible – there are two foundational ingredients, potatoes (aloo) and caulifower (gobi). The rest is down to each chef’s creativity and culinary inventiveness.
My aloo gobi is a saucy, creamy curry that refuses to be a side dish. It has lemony roasted cauliflower and potatoes with chickpeas and Indian spiced coconut milk. It’s an absolutely delicious dinner dish that’s easy to make and requires no crazy ingredients. So, if you’re here looking for new vegan dinner ideas, this is the recipe for you.
How To Make Aloo Gobi
Time needed: 50 minutes.
- Season the cauliflower and potatoes.
Heat the oven to 180 C (350 F). Cut the cauliflower into florets and the potatoes into bite size pieces. Put them in a bowl and add three tablespoons of olive oil and the juice of one lemon. Season everything generously with salt and pepper.
- Roast the cauliflower and potatoes.
Now that the cauliflower and potatoes are seasoned, tip them out onto a parchment lined baking sheet and roast for 35-40 minutes, turning once at the halfway point.
- Make the curry base.
Heat one tablespoon of oil in a medium sized pan. Chop the onion finely and saute for 3-4 minutes, or until the onion is softened. Add the tomatoes, garlic, ginger and chilli pepper and saute for a further three minutes. Now add in the spices and tablespoon of water and cook for two more minutes.
- Add the coconut milk and juice of one lemon.
Add the coconut milk and lemon juice and chcikpeas to the pan. Stir until everything is well combined and simmer uncovered for 8-10 minutes, or until the curry sauce has thickened. Add the roasted cauliflower and potatoes and simmer for a further 5 minutes. Garnish with lemon wedges and coriander
If you liked aloo gobi, you might also like these vegan dinner ideas:
Aloo Gobi – Roasted Cauliflower Curry
- 1 head cauliflower cut into florets
- 2 large potatoes cut into bite size pieces
- 3 tbsp olive oil divided
- 2 lemons juiced
- ½ tsp sea salt
- black pepper
- 1 onion finely chopped
- 2 large tomatoes chopped
- 2 cloves garlic minced
- 2 tsp fresh ginger grated or minced
- 1 green chilli pepper seeds and membrane removed and minced
- 2 tsp cumin
- 2 tsp tumeric
- ½ tsp ground coriander
- 4 dried curry leaves (optional)
- 400 ml (1 can) coconut milk full fat
- 400 g (1 can) chickpeas
- fresh coriander for garnish
- Preheat the oven to 180 C (350 F). Line a baking sheet with parchment paper.
- Cut the cauliflower into florets and the potatoes into bite size pieces. Transfer to a bowl and add the olive oil and lemon juice. Season with salt and pepper.
- Tip the seasoned cauliflower and potatoes onto the baking sheet and roast for 35-40 minutes, turning once halfway through.
- While the cauliflower and potatoes are roasting, start the curry. Add 1 tbsp of olive oil to a medium size saute pan and saute the onion for 3-4 minutes, or until soft. Add the tomatoes, garlic, ginger, chilli peppers juice of remaining lemon and 2 tbsp of water and continue sauteing for a further 5 minutes.
- Add the spices and saute for a further two minutes.
- Pour the coconut milk into the pan, add the chickpeas and give everything a good stir and allow to simmer for 10 minutes, or until the sauce has thickened.
- Add the roasted cauliflower and potatoes. Garnish with fresh coriander.