This cauliflower and potato curry is a delicious vegetarian option that everyone will enjoy. Vegetables braised in an aromatic curry sauce until fragrant and delicious. I love Aloo Gobi so much I decided to make it even simpler and cook it more often!
Are you a fan of vegetarian curries? Then give my Chickpea and Butternut Squash Curry a try!
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I think I’ve mentioned it more than once that our choice of a takeaway dinner is Indian curry. Partially because we love it but also due to a certain availability limitation in our parts of London.
If we spend the money and order in, it better be delicious and Indian food is just the best choice south of the river.
But I also love to bring the best of Indian cuisine into my own kitchen, especially when it’s a simple, frugal and filling dish like this classic cauliflower and potato curry. It’s made with cheap ingredients yet is tasty enough to make the whole family happy!
Aloo Gobi
We usually lean towards the familiar choices for the kids. Until recently their favourite curry was butter chicken but lately our son started favouring the vegetarian Aloo Gobi.
I was quite surprised my growing by the hour teenager consistently chose a cauliflower and potato curry over meat but was also pleased!
Aloo gobi is a classic vegetarian Indian dish originating from Northern India but firmly established in Nepal and Pakistan as well. This classic cauliflower and potato dish is something special, where the simple ingredients add up to a surprisingly flavourful curry.
Aloo gobi stands for two main vegetables this curry consists of, which are tender potatoes and cauliflower respectively. Every cook has their own recipe and I don’t claim mine to be authentic but it is simple and very delicious.
I’ve also added a can of drained chickpeas to the mix to make this curry one nutritious and satisfying vegetarian meal.
Ingredients
I bring Indian recipes, especially vegetarian ones, to our home dinner table on a regular basis, and for good reasons. Vegetarian dishes are so good for us and they are sooooooo cheap to make!
Not to mention that cauliflower florets, a couple of potatoes and a can of chickpeas go a long way to feed a crowd!
I usually use pre-made curry pastes to make my curries to save time but this time I went for a curry powder my husband brought from India a couple of months ago. I’m still not quite sure what was in it but of course it turned out to be delicious and fragrant!
For a recipe like this one, you can choose almost any curry powder. The grocery store I frequent has 7 different curry powders available, ranging from mild to hot and with different spice combinations.
Fortunately it’s a flexible curry that can be made with considerable variation, including in the curry powder choice. Feel free to experiment with the powder that works for you. I usually go with a medium curry powder for an added hint of heat without actually getting hot!
Recipe tips and notes
- There are a lot of different curry powders available, some hotter and some milder. This is a flexible recipe that can go either way, so choose the powder that best fits with your taste.
- To keep things as simple as possible in the kitchen, I like to keep a jar of pre-grated or minced ginger and garlic paste at hand. This takes one step out of the cooking process without sacrificing good taste.
- When I make recipes that have lots of vegetables that need peeling and chopping, I prepare everything before I start so that when cooking starts, I don’t need to pause to prepare the next ingredient.
- It’s important to cut potatoes and cauliflower into approximately the same sized pieces so they cook at the same time.
- Don’t forget to use a pinch of garam masala at the end for an extra aromatic touch to your curry, as well as fresh cilantro leaves. Not only do they add extra flavour, but also a pop of green.
- This is a great vegetarian meal that ticks all the boxes, with lots of vegetables plus a hearty helping of chickpeas. Traditional aloo gobi doesn’t have chickpeas, but I added them for extra protein.
Serving suggestions
After my cauliflower and potato curry was cooked I sprinkled it with a touch of garam masala for extra fragrance and flavour before serving but that is completely optional. I also add fresh cilantro as I love the freshness that it adds.
This particular curry works as both a main and side dish when served with other curries like chicken curry with potatoes, chicken rogan josh or kofta meatball curry.
I always serve my curries with some basmati rice, pickles, chutneys and naan. I’ll often make a savoury Nepalese Red Lentil Dahl to make this an even more satisfying meal!
Storage and leftovers
Any leftover aloo gobi will keep well in the fridge, and the extra time will only make the flavours more intense! Store them for up 3-4 days and heat it back up in the microwave.
This potato cauliflower curry recipe will freeze very well. Let it come to room temperature then put away in an airtight container. It’ll keep for up to three months.
More curry recipes
Simplified Cauliflower and Potato Curry “Aloo Gobi”
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 2 tsp cilantro/coriander stems chopped
- 1 tbsp fresh ginger grated or ginger paste
- 2-3 garlic cloves minced
- 3 tbsp curry powder of your choice
- 1 tsp dried chilli flakes
- 1 cauliflower head broken into florets
- 400 g /14 oz can chopped tomatoes
- water
- 2-3 small potatoes peeled and cut into large chunks
- 400 g /14oz can chickpeas drained
- salt to taste
- cilantro/coriander leaves chopped
- 1 tsp garam masala
Instructions
- Heat the oil in a deep and large pan and sauté chopped onion, minced cilantro stems (they add a lot of flavour), grated ginger and minced garlic over low heat for 5-7 minutes. Add the curry powder of your choice and stir to combine until you smell the curry aroma, add the chilli flakes.
- To the same pan add the cauliflower florets, canned chopped tomatoes, then fill the empty tomato can with water and pour it into the pan, then add potatoes, chickpeas, a pinch of salt and bring to a boil, then cover with a lid and cook on medium heat for 15 minutes.
- Take the lid off and add chopped cilantro/coriander leaves, stir to combine and cook uncovered on medium-high for 10 minutes longer or until desired consistency. The curry shouldn’t be watery but should form a thick tomato based sauce around the vegetables. Taste and add salt if needed. Then sprinkle with 1 tsp of garam masala.
- Serve with rice, flatbreads and chutney.
