Vegan Aloo Gobi (Potato Cauliflower Curry)

You will love this recipe:

– Vegan (no eggs & dairy-free) – Potato and cauliflower curry – Ready in less than an hour – South Asian Cuisine – Easy-to-make – Healthy comfort food – Whole-Foods Plant-Based

This dish is a flavorful potato and cauliflower curry from South Asia and is known as a classic take-out meal at Indian restaurants.

It is packed with nutrients, super comforting, and filling.

The recipe makes a big batch, perfect for meal prep (the next day it tastes even better).


– 2 medium gold potatoes – 200 g cauliflower (7 oz) – 1 medium white onion – 2 medium tomatoes – ½ tbsp fresh garlic – ½ tbsp fresh ginger – 1 green chili (optional for extra spice) – 1 tbsp sesame seed oil – salt or miso paste to taste

Spice Mix:

– garam masala – cumin – turmeric – coriander – red chili – dried fenugreek leaves (you can skip, if you don't have them)

Serving Ideas

Aloo Gobi is usually served with rice, bread, chutneys, or cucumber salad.

Garnish the dish with freshly sliced coriander, or cilantro and drizzle some lime juice over the top, if wished.

Find more tips, details, and the printable recipe with instructions via the link below!