Whole-Food Plant-Based Aloo Gobi (Dry Cauliflower and Potato Curry)

Who says plant-based meals need to be complicated? If you’re looking for something cozy, comforting, and oh-so-satisfying, you’re going to love this Aloo Gobi (Dry Cauliflower and Potato Curry). It’s a perfect balance of hearty potatoes, tender cauliflower, and warming spices that will make your taste buds do a happy dance! 💃🕺

This is one of those recipes that delivers on big flavors without a ton of fuss. Plus, it’s totally oil-free, gluten-free, and packed with wholesome ingredients that will nourish your body from the inside out.

So, whether you’re meal prepping for the week, feeding a hungry crew, or just treating yourself to a delicious homemade dinner, this curry has got your back. Ready to dive in? Let’s do it!

Aloo Gobi (Dry Cauliflower and Potato Curry)

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Author: Molly Patrick of Clean Food Dirty Girl

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Ingredients

• ▢ 1 teaspoon cumin seeds
• ▢ 1 teaspoon yellow mustard seeds
• ▢ ¼ cup red onion, cut roughly (about on quarter of a medium-sized onion)
• ▢ 1 jalapeño, stem cut off and discarded and then cut into thirds (remove the seeds if you don’t like spicy)
• ▢ 3 garlic cloves, peeled and left whole
• ▢ 1 tablespoon ginger, peeled and chopped
• ▢ 2 teaspoons turmeric powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 teaspoon salt
• ▢ ¼ cup cilantro, chopped (14 g)
• ▢ ½ cup water (120 ml)
• ▢ 3 cups russet potatoes, peeled and cubed (about 3 medium-sized / 435 g)
• ▢ 3 cups cauliflower, trimmed and cut into bite-sized pieces (295 g)
• ▢ ½ cup frozen peas (70 g)

Instructions

• Heat a skillet over low heat for about 2 minutes and then add the cumin seeds and the mustard seeds. Toast the seeds for about a minute, just until they become fragrant. Don’t toast them for too long or they will burn and taste bitter.
• Place the toasted cumin and mustard seeds into your blender, along with the red onion, jalapeno, garlic, ginger, turmeric powder, coriander powder, salt, cilantro, and water. Blend until totally smooth and there are no chunks of anything.
• Heat a large pot over medium low heat for about a minute and then add the potato, cauliflower, frozen peas, and the blended sauce. Stir and place a cover on the pot.
• Cook for about 17 minutes, gently stirring occasionally to make sure no veggies are sticking to the pot. This is a thick curry, so by the time it’s done cooking, all of the liquid should be absorbed and all the veggies should be soft.
• Garnish with more cilantro and serve over brown rice.

Wishing you a happy week. May it be filled with yummy plants.

Xo
Molly