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This recipe for Aloo Gobi will sate your craving for spice and flavor. The rich curry is perfumed with a bold blend of spices and packed with healthy vegetables, roasted cashews, fried potatoes, and tender cauliflower.

Aloo Gobi: Cauliflower Curry With Potatoes and Chickpeas [Vegan, Gluten-Free]

$2.99
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Calories

358

Serves

4

Ingredients You Need for Aloo Gobi: Cauliflower Curry With Potatoes and Chickpeas [Vegan, Gluten-Free]

  • 1 handful of cashews
  • 17.6 ounces cauliflower
  • 10.6 ounces potatoes
  • 2 red onions
  • 1 big piece of ginger
  • 3 cloves of garlic
  • 4 tablespoons rapeseed oil
  • 1 1/2 tablespoons Garam Masala
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon ground coriander seeds
  • 14 ounces tomatoes, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 5 tablespoons soy yogurt
  • 1/2 bunch of coriander
  • 5.3 ounces chickpeas
  • 1/2 red chili

How to Prepare Aloo Gobi: Cauliflower Curry With Potatoes and Chickpeas [Vegan, Gluten-Free]

  1. Place the cashews in a hot pan, without oil, for 3 minutes at high heat. Stir them frequently. Then remove them from the pan and set them aside.
  2. Blend the cauliflower in small bunches and dice your potatoes. Finely chop the ginger, garlic, and one onion.
  3. Pour 2 tablespoons of oil into a hot pot and fry the potato cubes for 5 minutes at medium to high heat.
  4. Add the boiled cabbage and fry this for a further 5 minutes, stirring it frequently. Take the vegetables out of the pot and set them aside.
  5. Pour the remaining oil into the pan with the onion cubes, ginger, and garlic, at low to medium heat for 2 minutes.
  6. Add your spices, roast them for 30 seconds. Add the tomatoes and the tomato paste and season everything with salt.
  7. Add cauliflower, potato cubes, yogurt, and 1/3 cup of water and simmer the mixture, with the lid closed, at low to medium heat, for 10 minutes.
  8. Chop the coriander coarsely and add it to the curry with the chickpeas. After 3 minutes, add the chili and the remaining onions.
  9. Serve with basmati rice, cashew nuts, raw onion strips, chili, fresh coriander, and lime wedges.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1432 | Total Carbs: 170 g | Total Fat: 69 g | Total Protein: 36 g | Total Sodium: 2718 g | Total Sugar: 33 g Per Serving: Calories: 358 | Carbs: 43 g | Fat: 17 g | Protein: 9 g | Sodium: 680 mg | Sugar: 8 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Nadine Horn and Jörg Mayer

See My Recipes

Nadine and Jorg are the power couple, and self-proclaimed “food nerds” behind the German vegan food blog Eat This!. In addition to sharing tasty plant-based recipes with their readers, the duo aims to prove once and for all that vegan food doesn’t have to be bland in flavor or appearance. Instead, it is delicious and amazing-looking!

Comments

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  1. ingredients list doesn\’t mention cabbage but directions (step 4) says "add boiled cabbage" Do you mean cauliflower? Or does ingredients list omit cabbage? Making this tonight and pretty excited about it. Thanks!