My vegan aloo gobi is a delicious north Indian style potato and cauliflower curry. It’s easy to make and is extra tasty when served with chapattis or other flatbreads.
Curries are perfect vegan food – herbs, spices and seasoning make all the difference to meat free eating. If you’re a new vegan, or perhaps doing Veganuary, and missing the meat here’s my suggestion: don’t try to replace it – just make the vegetables delicious instead. Here are more of my Veganuary tips.
This easy aloo gobi recipe is a great place to start. Potato and cauliflower curry (aloo is potato in Hindi and gobi is cauliflower) is ubiquitous in north India. It’s said to come from the Punjab reason but you’ll find it on most restaurant menus, both vegetarian and non-vegetarian, across the sub-continent. Back in my twenties I spent two glorious three month periods backpacking in India – unfortunately I thought I didn’t like cauliflower back then so I didn’t try aloo gobi many times. I’m doing my best to put that right now!
Trying roasted cauliflower was an absolute game changer for me and now it’s right up there as one of my favourite vegetables. When paired with potatoes in a deliciously spiced tomato sauce cauliflower really comes into its own. I highly recommend you try my easy aloo gobi curry as soon as possible. Hope you enjoy it!
How to make vegan aloo gobi
I prefer to roast my potatoes and cauliflower when I’m making potato and cauliflower curry. If you prefer, or if you want to speed things up, you can steam or boil them instead (add the cumin seeds with the mustard seeds before frying the onion instead). If time permits however, do try roasting them as you’ll get a much better flavour and texture.
This aloo gobi is delicious served with my vegan flatbreads.
Vegan aloo gobi
- 5 small potatoes cut into bite sized pieces (you don’t need to peel them unless you want to)
- 1 medium cauliflower broken into florets
- 1 tsp cumin seeds
- 1 tbsp sunflower oil
- 1 tbsp sunflower oil
- 1 tsp mustard seeds
- 1 onion peeled and chopped
- 2 cloves garlic peeled and chopped
- 1 inch chunk of ginger peeled and chopped
- 1 small red chilli deseeded and chopped
- 1 tsp turmeric
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp garam masala
- salt and pepper to taste
- fresh coriander chopped, to serve
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Place the prepared potatoes and cauliflower into an ovenproof dish. Add the cumin seeds and sunflower oil and stir well. Roast in the oven for 40 minutes, or until the potatoes and soft and the cauliflower is turning golden brown. Stir several times to stop the potatoes sticking. When done set aside.
- Heat the sunflower oil in a large saucepan. Add the mustard seeds and as soon as they begin to pop (around a minute or less) add the chopped onion and stir well. Reduce the heat a little and sauté until soft.
- Add the garlic, ginger and chilli and cook for a further minute. Stir through the turmeric then add the tin of chopped tomatoes and the tomato purée. Bring to the boil, then reduce the heat and simmer for 10-15 minutes. Stir through the garam masala and season with salt and pepper to taste.
- Add the cooked potatoes and cauliflower and stir through.
- Serve with chopped coriander on the side, chapattis or rice and coconut yoghurt.