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–+ servings
Aloo gobi in a black bowl.

Aloo Gobi

Keri Bevan
Aloo gobi is one of the most popular Indian dishes. It's a simple curry that's more than the sum of its parts, 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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 493 kcal

Ingredients
 
 

  • 1 head cauliflower cut into florets
  • 2 large potatoes cut into bite size pieces
  • 3 tablespoons olive oil divided
  • 2 lemons juiced
  • ½ teaspoon sea salt
  • black pepper
  • 1 onion finely chopped
  • 2 medium tomatoes chopped
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger grated or minced
  • 1 green chilli pepper seeds and membrane removed and minced
  • 2 teaspoons cumin
  • 2 teaspoons tumeric
  • ½ teaspoon ground coriander
  • 4 dried curry leaves (optional)
  • 1 can coconut milk full fat
  • 1 can chickpeas
  • 1 teaspoon garam masala
  • fresh cilantro for garnish for garnish

Instructions
 

  • 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. Stir in the garam masala.
  • Add the roasted cauliflower and potatoes. Garnish with fresh coriander.

Notes

❄️Storage Instructions

Refrigeration

If you have leftovers, allow the dish to cool completely and then transfer to an airtight container. Aloo gobi will keep in the refrigerator for 3-4 days.

Freezing

Aloo gobi freezes very well for long term storage. Allow dish to cool completely before transferring to a freezer-safe container or zip top bag. Remove as much air from the bag as possible before sealing. It will keep for 2-3 months in the freezer.

Reheating

 Make sure to thaw frozen aloo gobi completely in the refrigerator before reheating. Reheat gently either on the stove top over medium-low heat, stirring occasionally, or in the microwave in 30 second intervals, stirring in between. Add a splash of water if the dish seems too dry.

Nutrition

Calories: 493kcalCarbohydrates: 44gProtein: 9gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 401mgPotassium: 1459mgFiber: 11gSugar: 12gVitamin A: 540IUVitamin C: 134mgCalcium: 103mgIron: 5mg
Keyword aloo gobi, cauliflower and potato curry, roasted cauliflower curry
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