Recipes - Vegetarian

Indian Aloo Gobi with Sweet Potatoes

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.

Aloo Gobi with sweet 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.

Aloo Gobi with sweet potatoes


  • 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).

15 thoughts on “Indian Aloo Gobi with Sweet Potatoes

  1. Pingback: Indian Aloo Gobi with Sweet Potatoes — Feast Wisely | My Meals are on Wheels

  2. Looks amazing, Laura 🙂 Love your sweet potato switch – good call. Makes for such a pretty dish and betting it is as tasty and fragrant as it looks!!!

  3. What a great idea using sweet potato instead of the potato in aaloo gobi. And I agree with you, I like my cauliflower with a little bite to it too.

      • Mine is a quick stir fry recipe Laura. To the coconut oil, I just add curry leaves, mustard seeds, a slit green chili, tumeric and some asafetida powder. I use a touch mild readymade masala called Goda masala . I finish the dish with grated coconut (I get the frozen pack and defrost as needed)
        I do like the idea of adding peas and tomatoes.

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