Aloo gobi is one of my favorite things to order at Indian restaurants. This recipe adds fresh peas & greens to the classic cauliflower & potato curry.
I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites, and this is my at-home version. The basic components are all here: potato (aloo) & cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find.
I think this aloo gobi recipe makes the perfect “it’s still winter but almost spring” meal. It’s warm and hearty, but it has bright pops of peas and a few handfuls of greens. A bit of coconut milk and a squeeze of lime make it rich & tangy.
Feel free to make this as spicy or as mild as you like… An extra pinch of cayenne for me, please.
If you love Indian-inspired dishes, try this vegetable curry or this chana masala next!
Aloo Gobi
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, more to taste
- 1 tablespoon mustard seeds
- 1 tablespoon curry powder, more to taste*
- 2 Yukon gold potatoes, chopped into small cubes
- Florets from 1 small cauliflower
- ½ cup full-fat coconut milk
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- ¼ cup water, more as needed
- ½ cup frozen peas
- 2 cups chopped kale or fresh spinach
- 2 tablespoons lime juice, more to taste
- ¼ cup chopped cilantro
- 1 cup pre-baked tofu, cubed, optional
- freshly ground black pepper
- for serving: cooked basmati rice or naan bread
- Heat the oil in a large deep skillet over medium heat. Add the onion, ½ teaspoon salt, and cook until translucent, 8 to 10 minutes. Add the mustard seeds, curry powder, and stir.
- Reduce the heat to medium-low and add the potatoes, cauliflower, coconut milk, garlic, ginger, and several grinds of freshly ground black pepper. Stir to coat. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender, reducing the heat to low as needed. Stir in ¼ cup water, plus more as needed, if the pan becomes too dry.
- Add the peas, kale, lime juice, and cook 2 to 3 more minutes until the kale is wilted. Stir in the cilantro and tofu, if using. Taste and adjust seasonings. For deeper flavor, add more salt, pepper, and/or curry powder. For more zing, add more lime juice.
- Serve with basmati rice or naan.
My nutritionist passed this recipe onto me as part of my meal plan and I made it for the first time this week. I love the citrus kick the lime gives it! I definitely had to add lots of extra water ’cause it kept drying out, but overall I was happy with the end result. Will be making often in the future 🙂
Made it tonight for my family after having trader Joe’s samosa and pakoras for appetizers. Turned out good but the potatoes needed more cooking. Leftovers will be perfect tomorrow:) thank you for sharing this yummy and healthy recipe!
This was absolutely delicious! I loved the mustard seeds – they had a pleasant crunchy/popping effect 🙂
Just made this for dinner and I’m thinking about making more tomorrow!
I used Madras curry powder and it tasted super delicious.
Just wanted you to know that recipe is included in a pea recipe collection today on Simple Living and Eating. I will be pinning and tweeting it this week too.