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 cauliflower (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:
- Heat your oven to 180 C (350F).
- Cut the cauliflower into florets and the potatoes into bite size pieces. Put them in a bowl and add 3 tablespoon of olive oil and the juice of one lemon. Season everything generously with salt and pepper.
- Tip your seasoned veg out onto a parchment lined baking sheet and roast for 35-40 minutes, turning everything once at the halfway point.
- While the cauliflower and potatoes are roasting, begin to prepare your curry base.
- Dice your onion and saute for 3-4 minutes.
- Now add the tomatoes, garlic, ginger and chili pepper and cook for a further 2 minutes.
- Next, pour in your coconut milk, squeeze the lemon juice in and add the chickpeas. Simmer gently for 8-10 minutes, or until the sauce has thickened.
- Finally, add the roasted cauliflower and potatoes to the pot and simmer for another 5 minutes.
- Garnish with coriander and lemon wedges. Enjoy!
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 tablespoon olive oil divided
- 2 lemons juiced
- ½ teaspoon sea salt
- black pepper
- 1 onion finely chopped
- 2 large tomatoes chopped
- 2 cloves garlic minced
- 2 teaspoon fresh ginger grated or minced
- 1 green chilli pepper seeds and membrane removed and minced
- 2 teaspoon cumin
- 2 teaspoon tumeric
- ½ teaspoon 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 tablespoon 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 tablespoon 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.