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Aloo Gobi: Curried Potatoes and Cauliflower
This fragrant and bright dish is surprisingly easy, given all the flavors you taste with each bite. Garlic and ginger are balanced by tomato, while coriander and cumin add the distinctly Indian flavor.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Indian
Keyword:
dairy free, gluten free, paleo, vegan
Servings:
4
servings
Author:
Peggy
Ingredients
3
tbsp
avocado oil
1
tbsp
ginger
1
tbsp
garlic
1
tomato
medium, diced
1
tsp
coriander
1
tsp
turmeric
1 1/2
cups
potato
chopped 1" cubes
4
cups
cauliflower florets
1/2
tsp
cumin
1/2
cup
water or chicken broth
salt to taste
red chili pepper powder
optional
1/4
cup
cilantro
chopped
Instructions
Add oil to the pan on high heat.
Sauté the garlic and ginger. Add the diced tomato.
Add coriander and turmeric and stir.
Add 1/4 cup water/chicken broth to create a paste with the spices, tomato, garlic, and ginger.
Add potatoes and fold into tomato spice paste so potatoes are coated. Cook 1 minute on medium.
Add cauliflower and stir to coat with spice paste so all vegetables are coated yellow.
Season with salt, add remaining broth/water, cover on medium low heat to allow vegetables to steam, about 10 minutes.
Garnish with chopped cilantro.