Go Back
+ servings
vegan aloo gobi potato cauliflower curry in dutch oven
Print Recipe
5 from 1 vote

Vegan Aloo Gobi (Potato Cauliflower Curry)

Make this Vegan Aloo Gobi. A flavorful potato and cauliflower curry from South Asia, and known as a classic take-out meal at Indian restaurants. It is packed with nutrients, super comforting, and filling. This recipe makes a big batch, perfect for meal prep (the next day it tastes even better).
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Side Dish
Cuisine: Asian, Dairy-Free, Egg-Free, Vegan, WFPB
Servings: 6 servings

Equipment

  • kitchen knives, cutting board, bowls, kitchen towel, shallow dutch oven (with lid)

Ingredients

spice mix

Instructions

Preparation

  • Chop cauliflower into bite-sized florets. Add them to hot water with a splash of vinegar and set aside for 5 minutes. Drain the water and rinse them well. Pat dry. Cube potatoes into bite-sized pieces (a bit smaller than the cauliflower). Keep them immersed in a bowl of water until ready to use. 
  • Mince ginger and garlic, mix, and set aside. In a small bowl add all spices for the spice mix, stir to combine, and set aside.

Cooking

  • Heat oil in a shallow dutch oven pan and add cumin. Once sizzling, add ginger and garlic mix. Sauté for 30 seconds. Then add the onions and fry until transparent. Next, add the potatoes and green chili. Stir fry for 3 minutes. Cover and cook on low to medium heat until the potatoes are half done (for around 10-15 minutes), stirring occasionally.
    Oil-free version: To make this curry oil-free replace the oil with filtered water or low-sodium vegetable broth.
  •  Once the potatoes are softened. Add the cauliflower and stir fry shortly. Add 2 tablespoons of water, and stir well, to loosen the browned bottom of the pan. Then add the prepared spice mix, stir well and cover the Dutch oven pan. Cook covered on low heat, stirring once in a while until both the potatoes and the cauliflower are tender and soft (around 15-20 minutes). The veggies will release moisture, but check and stir it every once in a while.
  • Add the tomatoes and dried fenugreek. Fry on medium to high heat. If needed add a little more oil, water, or a couple of splashes of plant milk for a creamier sauce. Season with miso (or salt) to taste.
  • Garnish aloo gobi with fresh cilantro, if wished. Serve with rice, bread, or chutney of your choice.