This Indian inspired vegan Aloo Gobi is made with cauliflower and potato as well as many flavorful spices that make it oh so delicious (and give it a little extra kick!). This dish is an easy and tasty way to shake up your meal routine and incorporate vegan and plant-based cuisine that is inspired from different countries. While it may be comfortable and safe to prepare the same set of recipes every week, trust me, it’ll make your life so much more exciting to switch things up, even it isn’t often!
What’s in this post?
Ingredients
The main ingredients in this vegan aloo gobi are potato and cauliflower. These inexpensive food items are an absolute staple in a plant-based diet and they provide complex carbs, fiber, and protein to keep you satiated and feeling your best! Additionally, this recipe incorporates traditional Indian spices to make this as close to the authentic dish as possible.
Since I veganized this recipe and swapped a few ingredients, I’m not calling this an authentic or traditional Indian Aloo Gobi, but more of an Indian inspired dish. Regardless, this recipe incorporates cumin seeds (which can be subbed for ground cumin if you do not have these on hand), coriander, paprika, cayenne pepper, turmeric, and garam masala. The smell of all of these spices combined as the vegan aloo gobi cooks is absolutely heavenly!
Tips
This recipe is pretty straight-forward but for the cauliflower, I do suggest chopping off the bottom of the stem (and throwing that part into the compost) and then breaking it apart into florets. You can use your hands to break the cauliflower apart, but sometimes it is helpful to have a knife to break up larger florets. Additionally, I chose to incorporate the cauliflower stem (not the part that was thrown into the compost). I just diced the stem into bite sized pieces and added it in along with the cauliflower, and by the time it is finished cooking, it will be nice and soft.
Watch How to Prepare
Find the video here on my Eco Food Stuff Youtube channel!
Recipe:
Vegan Aloo Gobi
Ingredients
- 4 medium gold or russet potatoes (diced into ½' cubes)
- 1 medium head of cauliflower, broken apart into florets
- 2 tsp vegetable oil
- 1 tsp cumin seeds
- 2 cloves garlic, minced
- ½ red onion, diced
- 1 medium green jalapeño, diced (remove seeds if sensitive to spice)
- 1 tbsp coriander
- ½ lemon juiced
- ½ tsp paprika
- ½ tsp cayenne pepper (opt.)
- ½ tsp turmeric
- 1 15 oz can diced tomatoes
- 1 tbsp garam masala
- ¼ cup cilantro leaves, minced
- salt to taste
Instructions
- Heat the oil over medium heat in a large saucepan and add in the cumin seeds, toasting them for about a minute or until they start to turn darker in color. Add in the minced garlic, onion, and sauté with the cumin for about 30 seconds before adding in the jalapeño. Sauté for another 2 minutes and add the diced tomatoes and lemon juice, stirring everything to combine and allowing the mixture to come to a simmer for 3 minutes.
- Meanwhile, dice and prepare the potatoes and mix them in a large bowl with the paprika, cayenne pepper, and turmeric. Add in the contents of the bowl into the saucepan and stir until the potatoes are completely coated in the sauce. Cook the potatoes for 3-5 minutes to allow them to soften, stirring occasionally. Then, add in the head of cauliflower broken apart into bite sized florets or pieces (the stem is perfectly edible too!). Stir everything to combine and cover the saucepan with a lid to allow the potatoes and cauliflower to steam over medium-low heat for 5-7 minutes, stopping to stir at least once or twice. Check to make sure that the potatoes and cauliflower are soft and tender before mixing in the garam masala. Add more salt to taste and mix in the fresh cilantro. Lastly, serve and enjoy along with nan, basmati rice, and maybe some chana masala if you are feeling extra fancy!
Curious for more?
Check out some of my other recipes including 5 vegan snack ideas, oat and banana pancakes, vegan gumbo, stuffed butternut squash, and vegan moussaka Or, if you’re looking for some more southern inspired plant-based recipes check out my previous post on how to make Hoppin’ John, a spicy rice and bean dish. Plus, remember to subscribe down below to get updates when new recipes are posted, and check out my new youtube channel, ecofoodstuff! I’ve finished a video for this recipe, and a video for my chili and pancake recipes as well!
You neglected to mention what to do with the red onion and coriander!