Easy Aloo Gobi (Vegan, Oil-Free, GF, WFPB)

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Hey babes,

If it isn’t obvious by now, I tend to lean on other cultures for my recipes. This is because of one simple fact: the US/European culture tends to not be particularly vegan-friendly, whereas Asian, Latin, Middle-Eastern, and African countries tend to incorporate it more often. Obviously this is not the case 100% of the time. I’ve gotten some fabulous ideas from Irish culture and beyond, but when I go scouring, there are a LOT less tweaks that need to be made to these recipes. And the spices and flavors are so, so soothing to my spicy soul.

So, since my two most common purchases every week are cauliflowers and potatoes, I went hunting for a new way to use them both. And wouldn’t you know, Indian cooking has my back. This version is a little stripped away from the original, but still spicy and delicious. You can use any kind of potato you’d like (I saw a lot of recommendations for peeled Yukon gold, but I went with unpeeled red potatoes). If you really want to get extra, you could also use red onions and purple cauliflower for their bonus antioxidants, but I’ll leave that to you, your budget, and your grocery stores. But either way, I think you’ll find this recipe a cheap, healthy, delicious addition to your meal prep or dinner rotation.

I’ll spare you the hype and just jump straight in. Let me know what you think and what you’d do differently.

Easy Aloo Gobi (Vegan, Oil-Free, GF, WFPB)
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Easy Aloo Gobi (Vegan, Oil-Free, GF, WFPB)

Recipe by MonicaDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 1 lb potatoes, cubed (and peeled if you like)

  • 1 medium head of cauliflower, broken into small florets

  • 1 onion, diced

  • 2 cloves of garlic, minced

  • 2 tablespoon of finely minced ginger

  • 2 teaspoon of ground cumin

  • 2 teaspoon of ground coriander

  • 1 teaspoon of turmeric

  • 1/2 tsp paprika

  • 1/2 tsp chili powder

  • ½ teaspoon of lemon juice

  • ½ teaspoon of garam masala

  • ½ teaspoon of red chilli flakes

  • 1/2 cup diced cherry tomatoes

  • 1/2 cup of vegetable broth, more as needed

  • salt and black pepper to season

  • *Optional: fresh cilantro to serve

Directions

  • Boil potatoes and cauliflower in stockpot for 10 and 5 minutes respectively or until soft. Drain.
  • Add onions, garlic and ginger to cast iron on medium with water or broth for 10 minutes, stirring frequently to prevent burning.
  • Add tomatoes and let wilt for a few minutes.
  • Add cauliflower, potatoes, and remainder of ingredients. Stir frequently and let simmer for 5-10 minutes or until soft and well incorporated.
  • Serve over grain of choice, top with cilantro.