Spicy Cauliflower and Potato Curry (Vegan, Aloo Ghobi)
Vegetable-based curry with browned onion and tomato, aromatics, and spices. Cauliflower is the main ingredient, with potato added.
Vegetable-based curry with browned onion and tomato, aromatics, and spices. Cauliflower is the main ingredient, with potato added.
- 1/4 tsp salt
- 1 handful fresh cilantro chopped
- base
- 1 med onion sliced
- 2 tablespoons canola oil
- 2 med plum tomatoes diced
- 1 inch ginger peeled, chopped or grated
- 2 cloves garlic peeled, crushed and chopped
- 1 tsp cumin seed ground
- 1 tsp coriander seed ground
- 1/4 tsp red chili pepper ground
- 1/8 tsp black peppercorn ground
- 1/4 tsp turmeric
- main
- 1 small head cauliflower chopped (or 1/2 large head)
- 2 medium potatoes peeled and cubed
- finish
- 1/4 tsp garam masala
- Carbohydrate 26.6651341455626 g
- Cholesterol 0 mg
- Fat 7.44804062192481 g
- Fiber 4.97492355769878 g
- Protein 4.23396242949801 g
- Saturated Fat 0.586660301435811 g
- Serving Size 1 1 Serving (218g)
- Sodium 31.5485246480856 mg
- Sugar 21.6902105878638 g
- Trans Fat 0.177474985677623 g
- Calories 182 calories
Step-by-step
- To grind whole spices: Grind cumin seed, coriander seeds, red chili pepper flakes and black peppercorns into coarse powder in spice grinder. Set aside. This step can be done while browning onions, along with prepping the main ingredients.
- To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, tomatoes, ginger, garlic, and ground spices, and simmer 2-3 min.
- Main: Then add chopped cauliflower and potatoes, stir, cover and continue to simmer, 30-45 min.
- To finish: Uncover and mix in garam masala, continue simmer 5 min, adding or boiling water as necessary for moist gravy thickness. Garnish with fresh coriander leaves (cilantro) and serve hot with brown rice or whole wheat flatbread.
Onions do the heavy lifting in this dish. Slicing them uniformly ensures they brown evenly during the ten to twelve minute window required to build a proper flavor base. Rushing this stage leaves raw edges that muddy the spices. Ground cumin, coriander, chili, and black pepper bloom when introduced to the hot pan alongside ginger and garlic. Adding a splash of water prevents the garlic from burning while the tomatoes break down into a thick paste.
Adapting the Dish and Testing Doneness
Dietary adjustments require careful handling of moisture levels. Substituting canola oil with coconut oil alters the fat content and introduces a distinct sweetness that competes with the tomatoes. If reducing oil entirely, use small splashes of vegetable broth during the onion browning phase to prevent scorching. Potatoes and cauliflower absorb liquids differently. Determining doneness without a thermometer relies on physical touch. Pierce the largest potato cube with a paring knife. The blade should slide through the center with zero resistance. Simultaneously, the cauliflower florets must yield completely under gentle pressure from a wooden spoon without disintegrating into mush.
- If the pan dries out before the thirty-minute simmer concludes, add boiling water in two-tablespoon increments to prevent the bottom from burning.
- Stir in the garam masala strictly near the end of the cooking process to preserve its volatile aromatic compounds.
- Adjust the final gravy consistency by uncovering the pot during the last five minutes of simmering to evaporate excess moisture.
