Aloo gobi is one of my favourite curries. Translating directly to potato cauliflower; this simple, yet tasty curry is one of the simple ones to make from scratch, without too many out of the box ingredients.
Where does Aloo gobi originate from?
Aloo gobi is a meal that is known to have originated in India, still being a very popular dish to this day. It’s a great way of marrying together two mundane looking veggies into something real special.
What does aloo gobi pair well with?
Aloo gobi pairs well with basmati rice, naan bread, poppadoms or even rice and peas. Aloo gobi also works well with a side salad, as well as recipes such as our rainbow coleslaw. You can look through our range of recipes to find your perfect pairing.
This recipe is great for a mid-week meal, and a banging way to use up the rest of that cauliflower in your fridge.
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Print Recipe
Vegan friendly aloo gobi
A veganised take on the classic potato cauliflower curry.
Wash and peel your potatoes, cutting into 1 inch pieces, wash your tomatoes and cut into quarters, set aside. Cut skin off ginger and slice thinly, then dice. Peel your onion and garlic and chop both into cubes.
Heat oil on a frying pan and add onion, cooking until translucent. Add cumin seeds, ginger, garlic and tomatoes, cooking for a further 2-3 minutes lightly stirring until fragrant.
Add tomato paste, followed by curry powder and all seasonings including ginger, and a splash of water, cook on a medium-low heat while bubbling for a further 3 minutes.
Add the cauliflower and potatoes, 1/2 a cup of water, bring to a boil, cover and simmer for 7 minutes, or until potatoes & cauliflower are easy to pierce with a fork.
Taste for seasonings balance, salt to taste and cover to simmer for a further 8-10 minutes. If the curry looks dry, be sure to add more water, 1 tbsp at a time.
