This simple vegan aloo gobi masala is a delicious mildly-spiced north Indian dish made with potato and cauliflower, and can be served dry, or with a gravy.
This mild and creamy curry is another of the wonderful dishes that my friend, Usha, taught me to cook when we lived in Fort Kochi. It's easily one of my favourite dishes, and is fantastic with rice, appam (rice hoppers), paratha, roti, naan.
All the carbs!
It's equally delicious with or without a gravy... although if having dry (simply omit the coconut milk and cashew cream), I would advise having a wet dish with it, just to balance things out.
I know, I know, it's such a hardship, having to have more than one delicious curry on the table!
Did you know that North Indian masala uses cumin seeds spluttered in oil, whereas south Indian masala uses black mustard seeds spluttered in oil? I didn't until Usha told me.
She also said that green peppers work well in this dish too... but since I don't like them at all, I'll have to take her word for it.
Vegan Aloo Gobi Masala
Is...
- gluten-free
- soy-free
- dairy-free
- full of Vitamins (Vitamin A 13 %, Vitamin C 116 %, Calcium 5 %, Iron 11 % RDV)
- creamy
- mildly spicy
- simple to make
- comforting
- delicious
I hope you enjoy this as much as we do!
Have you ever made aloo gobi masala? What's your favourite Indian food?
📖 Recipe
Simple Vegan Aloo Gobi Masala
Ingredients
- 200 g cauliflower (washed and broken into florets)
- 200 g potato (peeled, washed, and cut into bite-sized chunks)
- 2.5 cm fresh ginger root
- 4 cloves garlic
- 1 green chilli
- 1 teaspoon turmeric powder divided
- ¾ teaspoon sea salt divided
- 2 tablespoon coconut oil
- 1 teaspoon cumin seed
- 1 large onion chopped finely
- 2 teaspoons coriander powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon garam masala
- 1 medium tomato finely chopped
- 250 ml canned coconut milk
- 1 heaped tablespoon cashew cream
- A few fresh coriander cilantro leaves
Instructions
- Bring a pan of water to the boil. Add ½ teaspoon turmeric and ¼ teaspoon salt.
- Pound or grind the ginger, garlic, and green chilli together to make a paste, and then set aside.
- Prep the potatoes and cauliflower. Add the potatoes to the boiling water, and cook for 10 mins.
- After 10 mins, add the cauliflower to the same pan, and continue to cook for a further 10 mins, until the potatoes are soft, and the cauliflower still has a little bit of bite.
- Add the onion, and sauté for around 5 mins, until it's translucent.
- Turn the heat down to medium, add the garlic, ginger, and chilli paste, and fry for another few minutes, until the raw smell has gone.
- Add the coriander, chilli, and garam masala powders, and the other ½ teaspoon turmeric, along with ¼ teaspoon salt. Stir well, and continue to fry for another five minutes, stirring all the time to ensure nothing gets burned.
- Add the chopped tomato, and gently fry for another 10 minutes, stirring occasionally, until the oil is released, and the masala comes away cleanly from the sides of the wok.
- Once the veggies have cooked, drain them, and add the potato to the wok.
- Mix well to ensure that the slices are well-coated with masala, then start to break them up into smaller pieces with your spatula.
- Add the cauli to the pan, and stir in well. Stir-fry for another five minutes or so.
- Taste, and season, if necessary, with the remainder of the sea salt.
- If you want a dry curry, remove from the heat, add the torn coriander leaves, and serve.
- If you want a wet curry, stir in the coconut milk and cashew cream, turn up the heat slightly, and allow to bubble away for a couple of minutes until it's thickened.
- Turn off heat, add some torn coriander leaves, and serve.
- Store leftovers in an airtight container in the 'fridge for 3-4 days.
Notes
- Instead of coconut oil, use vegetable, sunflower, or rice bran oil
- Instead of coconut milk, use your favourite plant milk
- Instead of Kashmiri chilli, use ½ teaspoon cayenne or other hot chilli powder
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Katie Bryson
I"m more than a little partial to a creamy veggie curry, so this is definitely getting made! I'll just need to make a few slimming world adjustments but I'm sure it can be done! Thanks for entering it into April's Simple and in Season xxx
Nico
Oh, please do come back and let me know what you did, and I'll add a note to the recipe, Katie! xx
Corina
Such a delicious dish! This is definitely something that we would love here. The great thing about curries is that one of my children loves them too as long as I don't make them too spicy. Thank you so much for sharing with #CookOnceEatTwice
Nico
And they're a great way of getting kids to eat their veggies too! xx
Kirsty Hijacked By Twins
Indian cuisine is a family favourite, their meals are so full of flavour. This aloo gobi looks and sounds amazing! Thank you for sharing with #CookBlogShare x
Nico
I'm convinced that Indian is the world's favourite food, Kirsty! LOL! xx
kimmythevegan
"All the carbs!" Oh, a girl after my own heart. I like how you made a simplified version of this yummy Indian dish without sacrificing taste. I really enjoy making dishes like this, but sometimes when I hunt around for recipes, I find it intimidating as I don't have everything - but I can easily make this =) I think it's ok you omitted the green pepper, it sounds best just the way you made it.
Thank you so much for sharing this at Healthy Vegan Fridays! I'm so glad you found us =)
I'm pinning & sharing your recipe (bookmarking it to make myself!) and it will be featured next week at Healthy Vegan Fridays.
Nico
Heck yeah, all the carbs, all the time! I live a carbolicious life! Ha - I should write a book, using that as a title! Thanks so much for hosting HVF, and for sharing my stuffage - hugely appreciated, chica! xx
Hope
Ooh what a tasty looking curry. I do enjoy a good aloo gobi but have never actually made one myself, I will have to give this recipe a go! I love indian food and find it hard to come up with a favourite, even just simple dal tadka is something I could have all the time.
Nico
Thanks so much Hope, it really is as good as it looks. I hope you love it as much as we do... and as much as you love tadka dal! xx
Vanessa @ VeganFamilyRecipes
Wow! This looks so incredibly delicious! I love Indian food and my boys love dishes made with potatoes. Can't wait to try it!
Nico
Hi Vanessa, lovely to see you here - thanks so much for stopping by, and leaving a comment... I really appreciate it. I hope your boys will love this curry - it's a great way to get them to eat their veggies, right?! 😉 xx
Eb Gargano / easypeasyfoodie.com
Ooooh I do love aloo ghobi. In fact it was the first Indian meal I ever tasted...in Paris of all places! A fab little Indian restaurant somewhere in the latin quarter that I will probably never find again (if it is even still there). Such an awesome dish and your version of it looks particularly good. Eb x
Nico
That's so funny, Eb - last time I was in Paris, I sought out Indian restaurants because I knew I'd be able to find vegan food there! I honestly don't remember where I first had aloo gobi... probably in Britain... but I do remember the first time I had it in India, and it being a wow moment! xx
Becca @ Amuse Your Bouche
This looks brilliant - I actually don't think I've ever had a cauliflower curry as I never used to be a fan of it, but I've been loving it lately! Must give this one a try, it sounds really tasty.
Nico
Not love cauliflower, Becca? Inconceivable! LOL!
Funnily enough, the other evening, amato mio and I were talking about things we didn't like as kids, and cauliflower came up; we came to the conclusion that having relatives who had no idea how to cook veggies was/is probably responsible for most people not liking it... after all, plain boiled cauliflower is not exactly thrilling, is it?!
My gran, while brilliant with pies, puddings, and desserts, was rubbish with veggies (and given that my grandfather and I grew most of them, it was doubly criminal!). Mind you, I do have to admit that her cauliflower cheese was one of the greatest things ever... probably because there was usually more cheese sauce than cauli! Ha ha!
I put my gran's inability to cook vegetables down to having been taught to cook by her Victorian mother, and being raised in an era when firstly, vegetables were considered indigestible, so were boiled to death, and secondly, in a country so depleted by the first world war that many people were quite literally, starving. I imagine that in a situation like that, it's easy for folk to get into the habit of not only having very basic, plain food, but really appreciating it too. I would!
Of course, by the time food imports were picking up again, there was a huge depression, and no sooner was that over but there was another war, and with it, more rationing. It's no wonder then, that food in Britain didn't start to get interesting until the country embraced immigration! And then, more latterly, when people started taking more foreign holidays.
I think we are very fortunate to live in an age where people are moving beyond the standard meat-and-two-veg, and being far more inventive with their food. And sharing that creativity too.
It's a great time to be a foodie! xx
Jacqueline
You had me at potato! I make a similar dish so I know how good it is. I am totally craving this now and haven't started dinner yet.
Nico
I know that feeling, Jac... give me a potato, and I'm like a dog with four lamp posts! Ha ha! Did you make it for your dinner? xx