Spiced Potato & Cauliflower Curry

Aloo Gobi is a beloved North Indian dish that combines humble ingredients with rich, aromatic spices to create a warm and comforting curry.

Crushed tomatoes add a natural sweetness and body to the sauce, while potatoes and cauliflower florets soak up the savoury, spiced flavours as they simmer in vegetable stock, creating tender, melt-in-your-mouth bites. The result is a wholesome, hearty curry that pairs perfectly with rice, naan, or roti.

Health Benefits:

• Cauliflower: Rich in vitamin C, vitamin K, and antioxidants that help reduce inflammation and support immune function.
• Potatoes: Provide complex carbohydrates for sustained energy, along with potassium for heart health and muscle function.
• Turmeric: Contains curcumin, a potent anti-inflammatory and antioxidant compound that may support joint health and brain function.
• Ginger & Garlic: Both have natural anti-inflammatory and immune-boosting properties, supporting digestion and overall wellness.
• Cumin & Garam Masala: Traditionally used in Ayurvedic cooking, cumin aids digestion while garam masala offers a variety of antioxidants from its spice blend.
• Tomatoes: A great source of lycopene, which may promote heart health and protect against cellular damage.

This Aloo Gobi is not just a comfort food classic—it’s a nourishing, plant-based meal full of beneficial nutrients, making it both satisfying and health-supportive.

Aloo Gobi

Catherine Barclay

Aloo Gobi is a classic Indian curry made with potatoes, cauliflower, and aromatic spices, creating a comforting, flavourful, and naturally vegan dish.

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Course Main Course

Cuisine Indian

Servings 4 servings

Ingredients

  

1x2x3x

• 1 large brown onion diced
• 3 garlic cloves minced
• 3 cm fresh ginger grated
• ½ tsp cumin powder
• ¼ tsp garam masala
• ½ tsp turmeric powder
• ¼ tsp chilli powder
• 1 can crushed tomato
• 5 med potatoes diced small
• 1 ½ cups vegetable stock
• 1 med cauliflower cut into small florets

Instructions

 

• Heat ¼ of the vegetable stock in a wok or large frying pan over medium heat. Saute the onions until soft then add garlic and ginger and the powders. Cook for 1-2 miutns.
• Add tomatoes, potato and the rest of the stock. Cover and simmer for 10mins. Add cauliflower and cook for a further 8 mins until potato and cauliflower are tender.
• Serve on brown rice, garnished with coriander.

Keyword aloo, gobi, indian curry, plant-based, vegan, wfpb

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