5 from 162 votes
Cauliflower and Potato Curry (Aloo Gobi)
Cauliflower and Potato Curry combines tender chunks of potato and cauliflower florets simmered in a spiced tomato sauce with garlic, ginger, and a blend of Indian spices like garam masala, turmeric, cumin, and mustard seeds. Frozen peas add sweetness and a pop of color, while fresh herbs finish the dish with brightness. The curry delivers a hearty texture from the vegetables and a fragrant warmth from the spice mix, making it a satisfying vegetarian entrée or side.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
servings
Calories:
228 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 1 russet potato chopped into bite-sized pieces, large
- 1 Tablespoon vegetable oil
- 3 garlic finely chopped, cloves
- 15 ounces diced tomatoes
- 1 head cauliflower cut into small florets, of
- 2 teaspoons garam masala or curry powder
- ½ teaspoon Turmeric
- ½ teaspoon cumin
- ½ teaspoon mustard seeds
- 2 teaspoons ginger minced
- 10 ounces peas frozen
- 1 teaspoon kosher salt plus more to taste
- herbs small handful, chopped; includes mint, parsley, cilantro, basil, scallion greens alternatives
Instructions
- 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.
- 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 can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough water to make 1 cup of liquid.
- 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.
Cup of Yum
Notes
- Parboil potatoes carefully; they should be just tender but still firm to avoid mushiness in the curry.
- Keep garlic moving in the pan to prevent burning and developing bitter flavor.
- Adding lemon juice just before serving can enhance brightness and overall flavor.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
40g
(13%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.02g
(1%)
Sodium
786mg
(33%)
Potassium
1214mg
(26%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
671IU
(13%)
Vitamin C
114mg
(127%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Sodium | 786mg | 33% |
| Potassium | 1214mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 114mg | 127% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.