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.
- Preparing Time: 30 minutes
- Total Time: 55 minutes
- Served Person: 4
vegan
low fat
vegetarian
vegan
collspxgotmilk
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 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
A Taste of India: Aloo Ghobi
I've always been a fan of Indian food, but I've never been able to find a good vegan recipe for aloo ghobi. So when I came across this recipe, I was excited to give it a try.
I was not disappointed! This curry is absolutely delicious. The cauliflower and potatoes are cooked perfectly, and the spices are flavorful and fragrant. I especially love the addition of garam masala at the end, which gives the curry a warm and comforting flavor.
This curry is also incredibly easy to make. All you have to do is brown some onions, add some spices, and then simmer the cauliflower and potatoes in the sauce. I also love that this curry is vegan, so I can enjoy it without any guilt.
I highly recommend this recipe to anyone who loves Indian food or is looking for a delicious and easy vegan meal.
Step-by-step
- Grind cumin seed, coriander seeds, red chili pepper flakes, and black peppercorns into a coarse powder in a spice grinder. Set aside.
- Brown onion, lowering heat once it colors, 10-12 minutes. Add a splash of water, tomatoes, ginger, garlic, and ground spices, and simmer 2-3 minutes.
- Add chopped cauliflower and potatoes, stir, cover, and continue to simmer, 30-45 minutes.
- Uncover and mix in garam masala, continue simmering 5 minutes, adding or boiling water as necessary for a moist gravy thickness. Garnish with fresh coriander leaves (cilantro) and serve hot with brown rice or whole wheat flatbread.
