Hey, food explorers! Are you ready for a warm, cozy hug in a bowl? Say hello to Vegan Indian Aloo Gobi, a delicious potato and cauliflower curry that’s super simple to whip up! This dish is not just quick and easy, but also packs a punch of flavor and nutrition. With its hearty ingredients, it’s a perfect choice for a comforting dinner or a fancy meal prep.
This recipe is totally customizable! Want to bring in a little heat? Toss in some extra chili powder. Prefer a creamier vibe? A splash of coconut milk does the trick. Plus, with the benefits of cauliflower being low in carbs and potatoes providing energy, you’re choosing a meal that is good for both your body and your taste buds!
If you’ve ever wondered how to make a delicious vegan curry or want an authentic version of Aloo Gobi, you’re in the right spot. Get ready to bring a little slice of India into your kitchen!
Serving and Pairing Suggestions
This Aloo Gobi makes for a fantastic dish all on its own, but we all know a good pairing takes it to the next level! Serve it over Wild Rice Pilaf for some nutty goodness or with Vegan Tofu Scramble to kick your meal up a notch.
Want some crunch? Serve with Vegetarian Spring Rolls with Sweet Chili Sauce. For a refreshing sip, how about whipping up a glass of Watermelon Agua Fresca? Whatever you choose, this curry will shine bright!
Tips and Notes
- Ingredient Swaps: Don’t have cauliflower? Try using broccoli instead for a similar texture.
- Spice Level: Adjust the chili powder based on your taste. Remember, it’s easier to add than to take away!
- Storage: This curry can be stored in an airtight container in the fridge for up to 5 days. It also freezes well, so save some for later!
Ready to dive in? Give this Vegan Indian Aloo Gobi a go and feel the magic of spices! Plus, don’t forget to explore more amazing recipes on our blog. You won’t regret it!
Vegan Indian Aloo Gobi
Equipment
- 1 Large pot
- 1 Cooking spoon
- 1 measuring cup
- 1 Chef’s knife
Ingredients
- 2 medium potatoes - peeled and diced
- 1 medium cauliflower - cut into florets
- 2 tablespoons vegetable oil - for cooking
- 1 teaspoon cumin seeds - for flavor
- 1 teaspoon turmeric powder - for color
- 1 teaspoon coriander powder - for aroma
- 1 teaspoon garam masala - for depth of flavor
- 1 teaspoon salt - to taste
- 1 cup water - for cooking
- 2 tablespoons chopped cilantro - for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the cumin seeds and sauté for about 30 seconds until they begin to crackle.
- Stir in the diced potatoes and cauliflower florets, cooking for about 5 minutes.
- Add turmeric powder, coriander powder, and salt; mix well to coat the vegetables.
- Pour in the water, cover, and bring it to a simmer. Cook for 15-20 minutes until the vegetables are tender.
- Sprinkle garam masala on top, stir gently, and cook for an additional 2 minutes.
- Remove from heat and garnish with chopped cilantro before serving.