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Cauliflower and Potato Curry (Aloo Gobi)
This cauliflower and potato curry is a light, fresh, and healthy take on the classic, Aloo Gobi. Unlike other, long-simmered versions of this dish, this cauliflower potato curry recipe uses minimal oil and comes together quickly.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 228 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 1 large russet potato chopped into bite-sized pieces
- 1 Tablespoon of vegetable oil
- 3 garlic cloves finely chopped
- 15 ounces of diced tomatoes
- 1 head of Cauliflower cut into small florets
- 2 teaspoons of garam masala (or curry powder)
- ½ teaspoon of turmeric
- ½ teaspoon of cumin
- ½ teaspoon of mustard seeds
- 2 teaspoons of minced ginger
- 10 ounces of frozen peas
- 1 teaspoon of kosher salt plus more to taste
- small handful chopped herbs (I used mint and parsely, but use whatever you have - cilantro, basil, and scallion greens are all good)
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
- For extra flavor, add ½ of a lemon.
- Don’t overcook the potatoes in step one. It’s actually almost better to leave them slightly underdone so they can continue to cook when added to the dish without turning to mush.
- Keep a close eye on the cooking garlic. Stir it frequently and don’t let it burn.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
40g
(13%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
0.02g
Sodium
786mg
(33%)
Potassium
1214mg
(35%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
671IU
(13%)
Vitamin C
114mg
(127%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
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.