I’m not sure how it happened, but I spent a lot of money at a little tiny Indian restaurant because their Aloo Gobi was so darn amazing. To save myself from being completely broke, I decided I would just make it myself. So here it is…ta-da!
There is something magical about potatoes and Indian spices…Honestly, I could eat this everyday. It’s savory and creamy, and oh-so satisfying!
And I could eat it everyday and be super healthy! That’s what I love about vegan Indian food.
Turmeric is an excellent anti-inflammatory with some super cancer-fighting properties, especially when mixed with a bit of black pepper.
Ginger is beneficial for digestion.
Potatoes are so high in potassium that eating four medium potatoes (2-3 inches in diameter, ~165 calories/potato) a day, would get you to easily reach the recommended daily amount of 3,500 – 4,700 mg. Eating the recommended amount of potassium can lower high blood pressure without medication. Unfortunately, 98% of Americans don’t eat enough potassium. So eat more potatoes!
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Vegan Aloo Gobi (Potato & Cauliflower Curry)
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- YieldServes 4-6
- 3/4 cup diced onion
- 4 garlic cloves, minced or grated
- 1-inch fresh ginger, grated
- 2 1/2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp smoked paprika
- 3/4 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium cauliflower, chopped into florets
- 4 medium russet potatoes, peeled and chopped into 1/2-inch chunks
- 1/2 cup water
- 1 can diced tomatoes, no salt added
- 1/4 cup vegan plain yogurt
- 1/4 cup chopped cilantro
In a large pot, saute the onion and garlic on medium heat for 3 minutes with a 1/4 cup of water to prevent sticking. Add the ginger and spices and cook for another minute.
Add the cauliflower, potatoes, water, and canned tomatoes to the pot. Simmer for 7-10 minutes.
Stir in the yogurt. Simmer for another 10 minutes, or until the potatoes and cauliflower are soft.
Remove from heat and mix in the chopped cilantro.