25/07/2022, 12:26 Cauliflower and Potato Curry (Aloo Gobi) 

- Plant-Based on a Budget

Cauliflower and Potato Curry (Aloo

Gobi) 
This cauliflower and potato curry is a light, fresh, and healthy take on
the classic, Aloo Gobi. Unlike other, long-simmered versions of this
dish, this cauliflower potato curry recipe uses minimal oil and comes
together quickly. 
Course Dinner
Cuisine Indian
Diet Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 228kcal
Author Stefan
Equipment
My favorite knives
Measuring spoons
Ingredients
1 large russet potato chopped into bite-sized pieces
1 Tablespoon of vegetable oil
3 garlic cloves finely chopped
15 ounces of diced tomatoes
1 head of cauliflower cut into small florets
2 teaspoons of garam masala (or curry powder)
½ teaspoon of turmeric
½ teaspoon of cumin
½ teaspoon of mustard seeds
2 teaspoons of minced ginger
10 ounces of frozen peas
1 teaspoon of kosher salt plus more to taste
small handful chopped herbs (I used mint and parsely, but use whatever you have -
cilantro, basil, and scallion greens are all good)
Instructions
1. Put the potatoes in a small pot, cover with cold water, and bring to a boil over high heat.
Reduce to a simmer, and cook for 5 to 8 minutes, until the potatoes are just cooked
through but not soft. Drain and set aside.
2. Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring
occasionally, until golden brown, around 3 minutes. While the garlic is cooking, drain the
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25/07/2022, 12:26 Cauliflower and Potato Curry (Aloo Gobi)  - Plant-Based on a Budget

can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough
water to make 1 cup of liquid.
3. Add the potatoes and tomato liquid mixture to the pan, bring to a boil, and simmer,
covered, for 5 minutes. Add the tomatoes, cauliflower, spices, and ginger (or carrot-ginger
dressing), and simmer, covered, for 5 more minutes. Add the peas and salt, and cook,
uncovered for 10 minutes, or until the cauliflower is cooked through. Stir in herbs and
season to taste with salt.
Notes
For extra flavor, add ½ of a lemon. 
Don’t overcook the potatoes in step one. It’s actually almost better to leave them
slightly underdone so they can continue to cook when added to the dish without turning to
mush.
Keep a close eye on the cooking garlic. Stir it frequently and don’t let it burn.
Nutrition
Calories: 228kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 1g |
Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 786mg |
Potassium: 1214mg | Fiber: 10g | Sugar: 10g | Vitamin A: 671IU | Vitamin C: 114mg | Calcium:
103mg | Iron: 4mg
Cauliflower and Potato Curry (Aloo Gobi)  https://plantbasedonabudget.com/?p=773 July 19, 2022

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