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.

Method

• 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).