Aloo Gobi is one of my favourite ways to feast on cauliflower. It’s an Indian vegan/vegetarian dish that’s quick and easy to make and packed with flavour. Flavour that comes from a few simple spices and a little desiccated coconut.
Aloo Gobi is traditionally made with cauliflower and potatoes. But after my first few attempts I found that by the time the potato is cooked the cauliflower florets can be too soggy – because cauliflower is typically quicker to cook. Of course you could cook the potatoes separately or add the cauliflower later – but that takes away from it being a quick throw in the oven recipe. This is one of the reasons I make Aloo Gobi with sweet potatoes – they cook quicker than standard potatoes.
Anyway here’s a healthy vegan Indian dish that makes for a perfect main course or side dish. It’s so good I forgot to grab photos until only a few spoonfuls were left!
Aloo Gobi with sweet potatoes
Ingredients (serves 4 as a main dish)
- One whole head of cauliflower
- 2 medium sweet potatoes
- 1 large onion
- 1-2 tbsp coconut oil
- Fresh coriander (stalks and leaves)
- Curry leaves
- 2 thumb size pieces of fresh ginger
- 1 tbsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1-2 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chilli powder (or fresh chillies)
- 1/4 cup desiccated coconut
- 1 cup water (for a dry dish)
Note: some versions of Aloo Gobi also add garlic and garam masala and even chopped tomatoes. Next time I’m also tempted to throw in a handful of peas for the last couple of minutes of cooking time.
- Heat the oil in a large oven proof pan.
- Finely slice the onion and crush the ginger, then add to the pan.
- Add the mustard seeds, curry leaves and cumin seeds and cook for a few minutes.
- Then add the turmeric, cumin powder, black pepper and chillies. Chop and add the coriander stalks.
- Whilst cooking chop the cauliflower and potato into small even pieces.
- Add the water to the pan and then stir through the cauliflower and potato.
- Finally stir in the salt and coconut and mix until everything is evenly coated.
- Bring to the boil and cover and transfer to a pre-heated oven at 180C.
- Cook for 30 minutes (or until the vegetables are soft but not soggy).