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!
More vegan curry recipes
- Green bean curry with coconut
- Aubergine and chickpea curry
- Potato and spinach curry (saag aloo)
- Sri Lankan okra curry
- Tandoori cauliflower curry
- Afghan pumpkin curry
- Sweet potato and beetroot curry
- Red lentil dhal with aubergines and chickpeas
- Indian-spiced root vegetable curry
- Easy one pot carrot curry
Read more about how to roast cauliflower.
Pin vegan aloo gobi for later
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
Ingredients
- 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
Instructions
- 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.
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox.
Jere Cassidy
I love cauliflower and all your spices sound so wonderful in this dish. This is a must try.
Cook Veggielicious
Thanks so much Jere - it really is a great dish.
Choclette
This sounds so delicious. I love curries and many of them have the added bonus of being naturally vegan. You're so right about not trying to replace meat. Vegetables are fantastic, especially when well seasoned with herbs and spices. Yum. Pinned.
Cook Veggielicious
Thanks so much Choclette - hope you make it and enjoy it one day!
Cat | Curly's Cooking
I've pinned this along with your dal recipe to try. Although I'm not doing Veganuary, we are trying to eat less meat this year. I completely agree with what you said about not trying to replace meat. The meat substitutes really put me off and I would much rather have recipes like this.
Cook Veggielicious
Thanks so much Cat - I really hope you like them both!
Anna | Serving Dumplings
this is such a delicious dish, I love cauliflower
Cook Veggielicious
Thanks Anna!
Corina Blum
I also thought I didn't like cauliflower when I was younger - such a shame as I love it now and this recipe sounds so tasty!
Cook Veggielicious
Thanks Corina - all those years missing out!