How long does roasted aloo gobi [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can roasted aloo gobi [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make roasted aloo gobi [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is roasted aloo gobi [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does roasted aloo gobi [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Roasted Aloo Gobi
[Vegan]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Cauliflower Recipes

Roasted Aloo Gobi [Vegan]

Dairy Free

Aloo Gobi is a dry dish that is extremely popular in Indian cuisine. It contains roasted potatoes, cauliflower, and is usually yellow in color from turmeric. This dish is warm, satisfying, spicy, and best served over a bed of rice. Drizzle some tamarind on for some extra flavor!

Ingredients You Need for Roasted Aloo Gobi [Vegan]

1 large head of cauliflower, washed and cut into bite-sized florets
1 pound of small red potatoes, skin on, washed and quartered
Spray coconut or olive oil
Salt
Olive oil
1-inch piece of fresh ginger, peeled and then grated
1 tablespoon of ground cumin
1/2 teaspoon of ground turmeric powder
1/4 teaspoon or less of ground cayenne
1/4 teaspoon of salt
1/4 cup of water
A handful of fresh cilantro leaves, washed and stems removed

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How to Prepare Roasted Aloo Gobi [Vegan]

Preheat your oven to 425°F. Spray your baking sheet with coconut or olive oil and then add your cauliflower and potatoes. Roast for 18-20 minutes and then flip the veggies as best as you can so the other side can brown up nicely. Bake for another 15 minutes or so. The veggies should be fork-tender and lightly browned. Once cooked, remove and set aside.
Into a large Dutch oven or pot, add a drizzle of oil over medium heat. Once hot, add your spices and give them a good stir.
Then proceed to add all of your vegetables and water and toss to coat. Serve immediately.