Potato and Cauliflower Curry (Aloo Gobi)

April 28, 2012 by Leanne Vogel March 2, 2017

A simple and delicious curry of potato and cauliflower. Easy to whip up when dinner needs to be on the table in less than 20 minutes.

Ingredients

• 1 tablespoon avocado oil
• 1/2 cup diced red onion
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon chat masala
• 1 teaspoon turmeric powder
• 1/4 cup water
• 1 tablespoon ghee
• 1 large potato, cut into ½-inch cubes (leave skin on)
• 1/4 teaspoon sea salt
• 1 tablespoon ghee or coconut oil
• 2 teaspoon finely chopped garlic
• 2 teaspoon chopped fresh ginger
• 1 teaspoon cumin seeds
• 2 cups cauliflower florets, lightly steamed for 3 minutes
• 2 tablespoon fresh cilantro

Instructions

1. Heat the oil in a small cast iron frying pan on medium heat. Add onion and cook for 2-3 minutes, until softened.
2. Add coriander, cumin, garam masala, chat masala, turmeric, and water. Remove from heat and set aside.
3. In a large cast iron frying pan heat the ghee on medium heat. Add potatoes, cover and cook for approximately 8 minutes or until potatoes are crisp-tender.
4. Add second tablespoon of ghee, garlic, ginger, and cumin seeds. Allow to cook for 1-2 minutes.
5. Add steamed cauliflower and stir to coat with onion mixture. Cook for 2-3 minutes, until cauliflower is heated through.
6. Stir in fresh cilantro (that’s if you remember to add it in. I guess I was a bit excited over the gluten-free naan) and serve.

Notes

To make vegan, replace ghee with coconut oil or grapeseed oil.

Ghee is made from dairy, but all lactose and casein is removed in the clarification process. Use your own personal judgement when opting for a dairy-free diet. If you’ve chosen to omit, use vegan suggestion above.

Nutrition Information Per Serving